Crab in the Bag
Lip smacking good~! Robust and rich in seafood flavours, this Crab in the Bag dish will wow your dad this Father's day. A recipe by home cook Adeline Oon, it is pretty easy to make and is definitely delicious!
Servings Prep Time
4pax 15minutes
Cook Time
30minutes
Servings Prep Time
4pax 15minutes
Cook Time
30minutes
Ingredients
  • 2 crabs
  • 12 large tiger prawns
  • 1kg fresh clamssoaked in salt water
  • 1 large squid
  • 20 mussels
  • 1 sweet corn on the cobchop into 4 pcs
  • 4tbsp salted butter
  • lemonsliced for garnishing
Seasoning
  • 3tbsp cajun spices
  • tsp smoked paprika
  • 1tsp ground black pepper
  • ½tsp salt
  • ¼cup white wineoptional
Items required for wrapping the seafood to bake
  • 2large parchment papers or baking paperthe size sufficient to wrap the seafood
  • 2large pieces of foil
  • ovensafe for deep serving dish
Instructions
Step 1: Prepare the ingredients
  1. Crab: Brush the shells to clean the exterior. Remove the shell and quarter the crab. Crack the claws so that it is easier to peel off the shell. Alternatively, you may ask the fishmonger to dissect it for you.
  2. Squid: Remove the head and deskin. Cut the body into rings and rinse thoroughly.
  3. Prawn: Use a pair of scissors to cut off the antenna, legs and rostrum. Rinse thoroughly, do not soak in water as it flavours from the prawns would be less intense.
  4. Clams: Brush the shells. In a pot of hot water, add in clams. Once a majority of the clams have opened their shells, remove from water. #Tip: Rinse and toss to remove the sand. Dispose clams with unopened shells as they are not fresh.
  5. Mussels: Brush the shells. Allow the same pot of water to boil, add in mussels. Once a majority of the mussels have opened their shells, remove from water. Rinse in running water to remove the sand and peel off the impurities. Dispose mussels with unopened shells as they are not fresh.
Step 2: Prepare the seasoning, toss with seafood and bake
  1. Preheat the oven at 190 degree Celsius.
  2. Mix all the seasoning in a bowl.
  3. In an oven-safe deep dish, lay aluminium foil and parchment paper.
  4. Add in all seafood. Pour the seasoning over it. Give it a good toss and top it off with butter. Wrap tightly and bake it for 50 minutes.
  5. Garnish with some lemon slices before serving.
Recipe Notes

#Tips: Do not leave any openings before baking as to prevent the content from drying up. This also helps to lock in the moisture and give the broth the sweet seafood taste in the bag.

#Tips: It is cooked when you can smell the aroma of the seafood when you remove it from the oven!