Steamed crab with lemongrass dreassing
It is extremely important to cook only living (live) crabs. Like all fresh seafood, crabs are extremely perishable and spoil rapidly. Since it is impossible to know how long a dead crab has been dead (or if it has spoiled), you should never attempt to cook a dead crab.
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8-12 Asian swimming crabs (or 2 (2-lb/900-g) blue crabs, Iive or cooked)
1 stalk lemongrass (outer leaves removed and the core minced)
1 Finely grated zest and juice of lime
2 tablespoons Thai fish sauce
2/3 cup (150 ml) water
1 medium-hot green chile pepper (seeded and minced)
1/2 teaspoon sugar
1 tablespoon roughly chopped cilantro
Servings Per Recipe: 4
Amount per Serving
- Total Fat: 2.5 g
- Saturated Fat: 0.5 g
- Trans Fat: 0 g
- Cholesterol: 177.1 mg
- Sodium: 1407.2 mg
- Total Carbs: 3.4 g
- Dietary Fiber: 0.5 g
- Sugars: 1.4 g
- Protein: 41.6 g
Lobster, steamed and served with this dressing, is a bit of a work of art. lf you throw all the dressing ingredients in a large pot of mussels and steam them open, you'll be amazed too.