Singapore black pepper crab is one of the two most popular crab dishes in the country. It is made with hard-shell crabs fried with black pepper.
Author: Dave DeWitt
Hot Sauced Shad Roe with Green Chile & Cheese Eggs
You can actually use any fish roe in this recipe, so ask your local fishmonger what is available. If you’re in Richmond in April, you’ll find this breakfast shad recipe in restaurants.
Creamy Green Chile and Bay Shrimp Chowder
This soup started as a seafood sauce for enchiladas, but the staff at the Mountain Road Cafe couldn’t keep their spoons out of it, so they turned it into a soup.
Filete con Ajo de Mojo (Fish Filet with Garlic)
This is a common dish in the cocinas económicas of Isla Mujeres. It is best served with rice, black beans, marinated onions, hot sauce, and fresh hot tortillas.
Caribbean Crab-Stuffed Deviled Eggs
Stuffed eggs are the most obvious (and delicious) ways to use up left-over Easter eggs.
Bahamian Grouper Sandwich
The grouper can either be fried or grilled, but since we were served fried grouper, try the recipe shown. Snapper can be substituted for the grouper but use a salt water fish for this recipe.
Ikura, aka Red Caviar
Salmon caviar, now mostly imported from Japan, became known as “red caviar” in the time of the Soviet Union.
Tapado (Garifuna Seafood Stew)
Tapado often contains a wide variety of seafood: squid, crab, shrimp, red snapper, sea bass, or even shark.
Singapore Fried Prawns with Dried Chile
Here is a Singapore classic featuring prawns. Prawns (fresh water shrimp) are used extensively in Asian cooking, and are dried, ground and processed into various types of pungent pastes.
Capteown Curry Capsicum Prawns
These butterflied, basted and grilled prawns are a sizzling sensation from South Africa. Serve with rice and a Green Mango Salad, and make sure there are plenty of lime wedges.