I was inspired to create this recipe after tasting crab rangoon. I was surprised with the out come cheese and crab meat stuffing in these crispy samosas literally melt in your mouth. My project was a huge success, prepared these samosas for bunch of my friends who were visiting me after a vacation. Highly recommend everyone to try this recipe.
500 Grams Crabs or 1 Cup Crab Meat
1/2 Cup Cheddar Cheese Grated
1 Onion Finely Chopped
5 Tbsp Green Onions and Coriander Finely Chopped
1 Inch Ginger , 6 Pods Garlic and 6 Green Chilies Paste
2 Stock Cubes
1 Tbsp Pepper Powder
1/2 Tbsp Cumin Powder
Store Bought Readymade Samosa Sheets
3 Tbsp Maida
Salt as per taste
Oil for frying
I got pre cleaned crabs from the supermarket and re-cleaned the crabs using luke warm salt water.
Heat a heavy bottom pot or pressure pan on medium flame add 3 cups water the stock cubes and bring to rapid boil.
Add the crabs and cook for 15 minutes or until well done.
Once the crabs have cooked allow to cool completely and start separating the meat and shell. We can use the broth to prepare fish soup for later.
For Samosa Filling:
Heat a pan on medium flame with 2 tbsp oil.
Add the ground ginger, garlic and chilly paste to the oil and fry till raw flavor has reduced.
Add spring onions, onion and coriander to the masala and fry till onions soften.
Add 2 tbsp water to cook the onion masala this will also reduce raw flavor from the masala.
Once the masala has cooked add cumin and pepper powder fry for a minute allow the raw flavor from pepper and cumin to reduce.
Remove the masala from flame allow to cool completely add crab and cheese adjust salt and reserve the filling.
Mix water and maida prepare a smooth batter and reserve.
Take a samosa patti or sheet lay it flat on kitchen table. Place 2 tbsp of the filling and start folding the samosa into triangles...apply the maida batter to the edges fold and seal.
Heat oil in a wok for frying place on medium flame allow to smoke.
Place the oil heat on low to medium flame gently drop the samosas one at at time and fry for 2 minutes on each side.
Once the samosas turn crispy drain excess oil and serve hot with ketchup or chutney.