Rating: 3.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Big, bold Southeast Asian flavors team up in a perfect balance of salty, sweet, hot, and aromatic.

This Story Originally Appeared On sunset.com

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Credit: Peden & Munk; Styling: Amy Wilson

Recipe Summary

total:
1 hr 15 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

351 calories; calories from fat 35%; protein 35g; fat 13g; saturated fat 2.1g; carbohydrates 23g; fiber 2g; sodium 1060mg; cholesterol 163mg.
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