Big, bold Southeast Asian flavors team up in a perfect balance of salty, sweet, hot, and aromatic.
2 stalks fresh lemongrass, ends trimmed and coarse leaves discarded
2 tablespoons chopped fresh ginger
1 tablespoon chopped garlic
1/4 cup honey
1/4 cup reduced-sodium soy sauce
1 1/2 tablespoons freshly ground black pepper
3 fully cooked Dungeness crabs (about 2 lbs. each), cleaned, legs cracked, and bodies quartered
3 tablespoons peanut oil or vegetable oil
1 cup loosely packed cilantro sprigs
1 cup loosely packed Thai basil leaves or small regular basil leaves
How to Make It
Chop lemongrass. Put in a food processor with ginger and garlic; whirl until minced. Scrape into a large bowl and stir in honey, soy sauce, and pepper. Add crabs and stir to coat well. Cover, then chill at least 15 minutes or up to 1 hour.
Pour oil into a 14-in. wok or a wide 8- to 10-qt. pot over medium-high heat. With a slotted spoon, add crabs (reserve marinade). Cover and cook, stirring often, 5 minutes (omit this cooking time if using fully cooked crabs).
Uncover pan, add marinade, and cook, stirring often, until crabs are steaming and meat is opaque, about 5 minutes.
Stir in cilantro and basil, then transfer crabs and juices to a serving bowl.
Note: Nutritional analysis is per serving.
Also appeared in:
Sunset, December, 2008
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