Sadly, this next post I only have one photo. I make and come up with a lot of recipes during the course of the week. Many of which even though they are good I only make one time. It is the great recipes which I choose to blog about and make again. I was expecting this next recipe to be good, but this next recipe ended up being EXCEPTIONAL! And the day after making this recipe when I began to remember how tasty it was, and crave eating it again, I realized this was definitely a recipe I had to share!
The recipe comes from a really great Vietnamese cookbook I won:
To start with I blanched dungeness crab in boiling water for 2 minutes. I was only able to find cooked frozen Dungeness crab. I defrosted before blanching. If I were able to find live crab I would have blanched for 3 minutes.
I left the crab cool and then removed the top shell. From there I used kitchen shears to cut the crab into quarters, so each quarter had 2-3 legs. I rinsed under cold water to remove any crab guts. Then I used a mallet to gently crack the shells.
In a large bowl I mixed lemongrass, garlic, cilantro, Thai chile peppers, salt, sugar and olive oil. I tossed the shells in the oil mixture and put them into a baking dish. Then I poured additional olive oil on top.
I put the dish in a 500 degree F oven for 10 minutes. I removed and ate with crusty bread.
The crab tasted so buttery even though no butter was used. Wow what a great dinner. I want it again right now!
And since I can’t get my normal recipe card to work, here is the recipe for the crab:
1 whole Dungeness crab, 1-2 lbs (if using cooked frozen defrost before starting recipe. if using live increasing cooking times, see notes below)
1 stalk of lemongrass, outer layers removed, tender stalk minced
1 TB garlic, minced
1 Thai chile, minced
2 TB cilantro, roughly chopped
1 tsp salt
pinch of sugar
1/3 cup olive oil, divided
Preheat oven to 500 degrees F.
Blanch the crab in boiling water for 2 minutes. Set aside and let cool.
Meanwhile in a large mixing bowl mix lemongrass, garlic, chile, cilantro, salt, sugar and 1/4 cup of the oil.
When crab is cool enough to handle remove the top shell and using kitchen shears cut the body into quarters so that each quarter had 2-3 legs. Rinse the legs under cold water. Then using a mallet gently crack the crab shells to make it easier to remove the meat later.
Toss the crab in the mixing bowl with the oil mixture. Then place the legs in a baking dish making sure to pour all the oil from the bowl into the dish. Drizzle with remaining olive oil.
Place in the oven and roast 10 minutes. Remove and serve with crusty bread.
Recipe is for one serving. Easily multiply per number of servings needed.
If using live crab increase blanching to 3 minutes and increasing roasting time to 15 minutes.