This morning while at the wet market, there were abundance of flower crab on sales. I guess it is the crab season now.
Got hold of some and turned them into Crab Porridge.
Since I have never prepared crab porridge before, I was afraid that the crab flavor cannot be infused into the porridge as normally I used pork stock to make my porridge. Thus I added in some dried scallops.
Now I wonder how porridge stall especially those in HongKong can make their crab porridge so flavourful? Is it dried scallop too?
Nevertheless, after adding in the crab meat, this bowl of porridge took a new dimension in taste.
Glad that I have attempted it and handling flower crab is so much easier than mud crab.
Happy Vesak day to all my Buddhist readers!
Cheers
