CRAB POLVORON!

By Charise C. Bautista

Have you tried the different flavors of polvoron like cashew, cookies 'n cream, or pinipig? How about crab polvoron? Actually, there's not much difference in taste between a regular, original flavored polvoron and the crab version. But, what makes it different is the aroma of crab in it.
I saw this innovation in polvoron in Rated K, a TV magazine show. They featured this unique addition to the traditional ingredients, of all-purpose flour, powdered milk, sugar and margarine.
Admittedly, my groupmates and I were only able to put a small amount of powdered crab shell in to the mixture because it was so difficult to pulverize. But we tasted it before mixing with the other ingredients, and, that's how we know that it's tasteless.

However, right after cooking it, the polvoron smelled like crab. And, although it tasted like a regular polvoron, which is sweet, it was as if we were eating crab because of the aroma. It was like fooling the senses. If we had pound more crab shells the aroma would have lasted longer. Anyway, it was fun experimenting on food even if we only saw the recipe on TV.

Here is how the polvoron is made:

1. Sun dry cooked crab shell for one day
2. Pulverize crab shell (make sure that it is very refined).
3. Cook all-purpose flour in a frying pan (without oil)until it turns brown.
4. Add powdered milk, sugar and margarine.
5. Mix the ingredients thoroughly then add pulverized crab shell.

Have a great snack!