Try this Steamed Crab with Lemongrass Dressing recipe, or contribute your own.

Still searching for what to cook ?

Name: Steamed Crab with Lemongrass Dressing
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: To 12); Finely grated zest and juice; 1 Lemongrass stalk; outer; 8 Asian Swimming crabs or 2 x; ; brown crabs; ; core finely chopped; 150 ml Water; 2 tb Thai fish sauce; 1 Green chilli; seeded, finely; ; chopped; ; removed and the; 1/2 ts Caster sugar

Find the most delicious recipes here

INGREDIENTS

To 12)
Finely grated zest and juice
1 Lemongrass stalk; outer
8 Asian Swimming crabs or 2 x
; brown crabs
; core finely chopped
150 ml Water
FOR THE LEMONGRASS DRESSING
2 tb Thai fish sauce
1 Green chilli; seeded, finely
; chopped
; removed and the
1/2 ts Caster sugar

Servings

INSTRUCTIONS

1 Mix all the lemongrass dressing ingredients together. To kill the live crab if using, turn each one in turn on its back with its eyes facing you. 2 Drive a thick skewer or a long, thin- bladed knife between the eyes into the centre of the crab. Lift up the tail flap and drive the skewer through the underside of the crab - when the crab is dead, it will go limp. 3 For both the uncooked and cooked crabs, break off the tail flap and discard. Break off the claws, cut them in half at the joint and crack the shells off each piece with a hammer. 4 With a large-bladed knife, halve the body section of the crab and gently tug on the legs to pull the body away from the back shell. Use a knife as a lever if you need to, but it should come out quite easily with the legs attached. 5 Turn each piece over and pick off the dead mans fingers. Discard the back shells or save for making stock. Take a large pan and rest some sort of trivet in the bottom on which to rest a plate - a couple of pastry cutters or an upturned plate will do. Pour in water to not quite cover the trivet and boil. 6 Pile the pieces of crab onto a heatproof plate and lower it into the pan. 7 Cover and steam for eight minutes by which time the crab should be cooked. If you are using cooked crabs, give it just 3-4 minutes to heat it through. 8 To serve, arrange the pieces of crab attractive on a large warmed serving plate. Spoon over the lemongrass dressing and serve straight away. Recipe by: Rick Stein

NOTES

Alert editor

Steamed Crab with Lemongrass Dressing

To 12)
 Finely grated zest and juice
1 Lemongrass stalk; outer
8 Asian Swimming crabs or 2 x
 ; brown crabs
 ; core finely chopped
150 ml Water
 FOR THE LEMONGRASS DRESSING
2 tb Thai fish sauce
1 Green chilli; seeded, finely
 ; chopped
 ; removed and the
1/2 ts Caster sugar

1 Mix all the lemongrass dressing ingredients together. To kill the live  crab if using, turn each one in turn on its back with its eyes facing you.    2 Drive a thick skewer or a long, thin- bladed knife between the eyes into  the centre of the crab. Lift up the tail flap and drive the skewer through  the underside of the crab - when the crab is dead, it will go limp.    3 For both the uncooked and cooked crabs, break off the tail flap and  discard. Break off the claws, cut them in half at the joint and crack the  shells off each piece with a hammer.    4 With a large-bladed knife, halve the body section of the crab and gently  tug on the legs to pull the body away from the back shell. Use a knife as a  lever if you need to, but it should come out quite easily with the legs  attached.    5 Turn each piece over and pick off the dead mans fingers. Discard the  back shells or save for making stock. Take a large pan and rest some sort  of trivet in the bottom on which to rest a plate - a couple of pastry  cutters or an upturned plate will do. Pour in water to not quite cover the  trivet and boil.    6 Pile the pieces of crab onto a heatproof plate and lower it into the pan.    7 Cover and steam for eight minutes by which time the crab should be  cooked. If you are using cooked crabs, give it just 3-4 minutes to heat it  through.    8 To serve, arrange the pieces of crab attractive on a large warmed serving  plate. Spoon over the lemongrass dressing and serve straight away.        Recipe by: Rick Stein

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (28g)
Recipe Makes: 4 servings

Calories: 8
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1390.2mg		48 %
Potassium 52mg		1 %
Total Carbohydrate 1.2g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1.2g
Protein 0.9g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 8

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe