Cracked Crab with Lemongrass, Black Pepper, and Basil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Big, bold Southeast Asian flavors team up in a perfect balance of salty, sweet, hot, and aromatic. Ingredients:
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 |
Directions:
1. 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.
2. 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).
3. Uncover pan, add marinade, and cook, stirring often, until crabs are steaming and meat is opaque, about 5 minutes.
4. Stir in cilantro and basil, then transfer crabs and juices to a serving bowl.
5. Note: Nutritional analysis is per serving.
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