Lemongrass crab legs recipe
Alaskan king crab legs are steamed to perfection with garlic, ginger and lemon grass. The shell on these crab legs are soft, so you won't need a shell cracker, simply use your fingers to release the tender sweet meat. Dip in melted butter if you desire.
13 people made this
- 2 tablespoons vegetable oil
- 3 cloves garlic, crushed
- 1 (2.5cm) piece root ginger, crushed
- 1 stalk lemongrass, crushed
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- salt and pepper to taste
- 900g frozen cooked king crab legs, thawed
MethodPrep:15min ›Cook:15min ›Ready in:30min
- Heat the oil in a large saucepan over medium-high heat. Add the crushed garlic, ginger and lemon grass; cook and stir until brown, about 5 minutes. Stir in the fish sauce, oyster sauce, salt and pepper until blended. Add crab legs, cover and cook over medium heat, tossing occasionally, until heated through, about 15 minutes.
Alaskan king crab legs
Can be found online at http://www.thefishsociety.co.uk called "giant red crab legs". Also ask at your local fishmonger.
Reviews & ratingsAverage global rating:(14)
Reviews in English (9)
AWESOME! My chef brother-in-law and I have a friendly cooking competition, and I'm definitely winning after serving this last night!! I prepared this as written it's simple and fabulous tasting!! Thanks for the recipe!-10 Jan 2010
I was new to crab legs, so a bit hessitant. These were very easy and YUMMY! I like the dip in just melted butter... melt in your mouth! The only hard part is getting the crab leg out of the shell- but that happens anyway you cook them. Be patient, have lots of napkins and enjoy-22 May 2009
- 3 tablespoons olive oil
- 3 finely shallots (chopped)
- 1-inch lemongrass (finely chopped)
- 3 garlic cloves (chopped)
- 1 cup white wine
- 2 inches of fresh ginger (grated or finely chopped)
- Juice of 1/2 lemon
- 2 tablespoons celery leaves (finely chopped)
- Salt (to taste)
In a large pan, heat the olive oil over medium-high heat until hot, about 2 to 3 minutes. Add the shallots and lemongrass and cook for 2 minutes, stirring often. Add the garlic and cook for another minute, stirring well.
Add the wine, the grated or finely chopped ginger and a little salt, then turn the heat up to high. Boil off the wine by half, about 5 minutes. Turn off the heat, add the lemon juice, one tablespoon of celery leaves, and taste for salt—add some if you need it.
Pour the sauce into a food processor and blitz it until it becomes a thick puree it should look a bit like a light-green mayo, as everything will emulsify.
Preparation1. Kill the crabs. Then put each crab back-shell down on a board and break off the tail flap. Break off the claws close to the body. 2. Chop the body section of the crab in half (but not all the way through the back shell) using a large knife. 3. Grab hold of the legs and gently tug on them to pull the body sections away from the back shell. Use a knife as an added lever if necessary, but they should come away quite easily, with the legs still attached. 4. Turn each piece over and pick off the feather-like gills ("dead man's fingers"). Discard the back shells or save them for making stock. 5. Cut the claws in half at the joint. Crack the shells of each piece with a hammer or the back of a large knife. 6. Mix all the ingredients for the lemongrass dressing together and set aside. 7. Bring about 1 inch (2.5 cm) of water to a boil in a wide, shallow pan. Either put some sort of rack in the bottom on which you can rest a plate-a couple of pastry cutters or another upturned plate will do-or use a petal steamer. Pour in some water so that it doesn't quite cover the rack and bring to a boil. 8. Pile the pieces of crab on the petal steamer or a heatproof plate and lower it into the pan. Cover and steam for 8 minutes, by which time the crab should be cooked. lf you are using cooked crabs, just give them 3 to 4 minutes to heat through. 9. Arrange the pieces of crab on a large, warmed serving plate. Spoon on the lemongrass dressing and serve straight away. Cooks' note: ALTERNATIVE FISH:
Lobster, steamed and served with this dressing, is a bit of a work of art. lf you throw all the dressing ingredients in a large pot of mussels and steam them open, you'll be amazed too.
8 Unexpected Dips for Your Alaskan King Crab
When deciding on what dip to serve with Alaskan king crab legs, err on the side of something rich to complement this catch&rsquos naturally rich flavor profile. Mild, sweet and almost buttery in flavor, king crab deserves a bit of decadence in its dip possibilities. Buttery and creamy dips work particularly well, highlighting this crab&rsquos notable qualities.
Here are 8 unexpected dips for your Alaskan king crab that go beyond the usual garlic butters and tartar-type sauces so that you can truly treat yourself.
The delicate, lobster-like texture of king crab meat is firm enough to pull through a creamy dip like this zesty brandy mayonnaise from Saveur without falling apart. If you don&rsquot have a bottle of brandy in your pantry or liquor cabinet, try substituting an equal amount of apple juice to impart a comparably fruity flavor.
This butter sauce from Food & Wine simmers down a cup of gewurztraminer to produce an aromatic, slightly sweet base for the dip. Finished off with fresh chives, spearmint, and lemon balm, the butter sauce is elevated even further with herbaceous notes that build on the fruity-floral flavor profile of gewurztraminer. Make sure you pick a bottle that you won&rsquot mind drinking, too, since you&rsquoll have plenty left over to enjoy with the crab legs.
Meyer Lemon-Miso Butter
Clarified butter gets transformed into an umami bomb in this miso butter recipe from Martha Stewart Living. The twist, though, is a splash of fresh Meyer lemon juice (or, if that&rsquos unavailable to you, fresh lemon juice) which gives the butter a bit more dimension &mdash perfect for king crab. By the way, if you have a jar of ghee or clarified butter in your refrigerator, you can simply melt a ½ cup of it, then mix in the remaining ingredients.
Avocado Wasabi Mayo
There are a few crab dipping sauce recommendations offered by La Crema on their blog, but we suggest you scroll down to the recipe for avocado-wasabi mayo for a creamy dip that will give your king crab legs a little kick. Make sure your avocado is nice and ripe if you&rsquore making this dip, as you won&rsquot be able to get a smooth textured dip when using an avocado that&rsquos still a bit too hard.
A splash of absinthe (or pastis if that&rsquos what is accessible to you) gives this herb butter dip from Steven Raichlen an infusion of anisette flavor. Garlic and fresh green herbs help to temper this somewhat sweet flavor note so that the butter is a little savory too &mdash a balance of flavors that highlights the naturally sweet flavor of king crab.
A good prelude to a meal inspired by the flavors of Southeast Asia, this lemongrass-ginger butter recipe from Jack Amon is particularly aromatic and a cinch to make. Make sure you&rsquore using fresh lemongrass to get the most complex infusion of flavors from this ingredient you&rsquoll usually be able to find it at an Asian market or your local health food store.
Green Goddess Aioli
Salty&rsquos recipe for green goddess aioli is a pleasantly tangy, herbaceous, yet creamy dip to serve with king crab. It&rsquos also easy to make, as you&rsquore not making an aioli from scratch: The recipe uses mayonnaise as a base, jazzing it up with a classic mix of herbs, capers, buttermilk, and sour cream. Just blend up all of the ingredients in a small food processor until smooth and green.
Champagne Beurre Blanc
Beurre blanc makes for a velvety, rich king crab dip, but this recipe from Cuisine at Home takes an already decadent beurre blanc to the next level by cooking with champagne in its base &mdash though, really, you can use any good, sparkling white wine here instead so that you can save all the champagne for drinking.
Why are they called soft shell crabs?
Soft shell crabs are crabs that are in the process of shedding their shells as they grow a new, larger shell. They must be removed from the water before the new shell hardens. This happens every three to five days during the growth season from April to September.
My love affair with these sweet and luscious crabs began many years ago – pre kid – is how I remember it. We first discovered Vietnamese food in a sketchy part of town that really isn’t so sketchy anymore it’s actually quite colorful.
I remember reading a restaurant review about a great new joint serving Vietnamese delicacies. Since we lived in the mountains at the time, and drove by this exit to get home, we figured we’d stop. Little did we know everyone else had stopped too.
In general, Manservant and I are not waiters. We are not the patient type but being in a part of town we weren’t yet familiar with, we decided to wait. Life has never been the same since.
Vietnamese soft shell crabs have a perfectly crunchy and light crust made with a beer batter. I love this recipe and use it every time I can get my hands on crabs.
However this batter would also work well with shrimp!
If you have never eaten Vietnamese food know that it is a world away from Chinese, Japanese or even Thai.
It has French influences and even uses butter in some sauces. Fresh ingredients are played up, which is one reason I adore Vietnamese cuisine.
This unique cuisine combines sweet and spicy, salty and sour elements, in a complex way.
As we stood in line at the restaurant inching forward in this hole in the wall, we slowly found ourselves standing by the kitchen where we ogled every dish that passed under our noses.
We quickly discovered that soft shell crabs, piled high on platters with fresh greens and herbs were quite popular. They looked delectable and smelled addictively good.
Upon being seated in our cozy booth, we immediately placed our order for the crabs. Now crabs aren’t cheap and still we splurged.
Of course crabs are still not cheap and our budget doesn’t seem to have really changed, so they are still a splurge, but a worthy one.
Succulent sweet crabs in a crunchy light batter, wrapped in soft leaf lettuce, filled with fresh herbs and dipped in a salty, spicy, sweet fish sauce is one of life’s greatest pleasures. Yeah-they are even better than that. Whatever that may be.
So it wasn’t too long ago when I found myself in the heart of Denver, near one of the city’s more gourmet markets the kind of place you go when you want special meat or fish or those hard to find ingredients.
I decided to stop in to see what I might find for dinner and spotted the sign for soft shell crabs. At $8.99 apiece one, well at least this one, has to stop and think how badly does one want said crab.
Realizing Manservant was abroad and probably eating at some fancy restaurant on his expense account, sealed the deal. I had them clean two, and went home and fried these up.
Need a good soft shell crab sandwich recipe?
If you feel the need for a good soft shell crab sandwich recipe, these would be divine stuffed into a bun. Or as part of a Vietnamese banh mi.
In fact, these beer battered soft shell crabs would make a divine soft shell crab sandwich recipe dolloped with tartar sauce or remoulade sauce and served on a soft French roll.
I served them Vietnamese style, which means wrapping them in a lettuce leaf with a variety of herbs. So good and so fresh and this is one way to make a somewhat healthy wrap!
Soft shells are easy to prepare. And fast. I suffered through the photo taking I really didn’t want too, but knowing I don’t make soft shells often, I wanted to show the kids my idea of a proper last meal.
This was one quick photo shoot, because I didn’t to want to rewarm these babes. I didn’t want to lose the crunch or the heat. I wanted to savor the salt of the sea and the sweet white crab, as quickly as possible.
I just have one last thing to add. I wish I would have bought three.
More to try: Vietnamese Meatball Noodle Bowl with Nuoc Cham Vietnamese Chicken Noodle Soup Vietnamese Style Cole Slaw and Coconut Corn
Goi Ga (Vietnamese Chicken Salad)
Grilled Pork Noodle Bowls
Vietnamese Chicken Corn Soup
I’d love it if you’d Follow Me on Pinterest and Pin and Share!
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Easy Filipino flower crabs with lemongrass
I would never serve shell-on crab at a formal dinner party, or order it at a restaurant on a first (or even second) date. Because they are so messy to eat, crabs should be reserved for casual meals with good friends.
The flower crab is named for the pattern on its shell. For this dish, other types of small crab (weighing about 250g/9oz each) can be substituted. Choose lively specimens that feel heavy for their size.
Take the crabs from the bag you brought them home in and lay them on a tray. Place the tray in the freezer and leave them for 10 minutes - this puts the crabs to sleep. (Don't leave them in the freezer for longer than 10 minutes, or they will be frozen.) Kill the crabs by quickly pushing the sharp, slender blade of a boning knife, or a sharp skewer, through the face into the brain.
Clean the crabs by scrubbing them with a rough brush under running water. Flip them onto their backs and pull off the loose flap of shell at the base - on males the flap is elongated on females, it is a wide bell shape. Turn the crabs over again. Firmly hold down the claws in your non-dominant hand (you might want to put a kitchen cloth under your hand) with your other hand, grasp the side of the top shell and pull it away from the body. Place the top shell cup side-up on a work surface. From the body, pull out and discard the feathery gills, the intestines (they're white and squiggly) and other inedible parts. Use kitchen shears to trim off the eyes and mouth parts, then briefly rinse the body under cold water. Cut each crab body into four pieces, making sure some of the legs are attached to each quarter. Leave the body pieces and top shells at room temperature while preparing the rest of the ingredients.
Cut the ginger into thick slices, then bruise them with the flat side of a cleaver. Roughly chop the garlic and slice the onion about 3mm (⅛in) thick. Cut the chillies on the diagonal into pieces about 5mm (⅛in) thick. Lightly bruise the lemongrass with the flat side of a cleaver, then slice into thin rounds. Chop the spring onion into 2.5cm (1in) lengths.
Place a large wok over a high flame then add the oil. When the oil is hot, add the ginger, garlic, onion and chilli and stir-fry for about 30 seconds.
Stir in the lemongrass, then add the crab body parts and top shells. Add the fish sauce and sprinkle with salt and pepper. Stir the ingredients well, then cover the wok with the lid, turn the flame to medium and cook for about two minutes, mixing occasionally. Stir in the coconut milk and spring onion and bring to the boil over a high flame. Turn the flame to medium then cover with the lid and simmer for about five minutes or until done, stirring often. The crabs are ready when the shells darken in colour.
Taste the sauce and adjust the seasonings, if necessary. Scoop everything onto a dish and serve immediately. Serve with steamed rice and stir-fried green vegetables.
How Should You Cook Frozen King Crab Legs?
The majority of crab legs you will find in the store are frozen, though you can also find fresh crab and live crab in the seafood aisle. Fresh King Crab is always preferable, but I understand it is not always available everywhere. Even when a fresh crab is on hand, I will sometimes choose frozen crab just to cut down on my preparation time. Of course, cooking fresh crab and cooking frozen crab is different. Don’t worry though, I am going to tell you the best way to cook frozen king crab legs that will make it literally impossible to tell them apart from a fresh catch.
Most, if not all frozen cab are pre-cooked once they are caught, or as soon as the fishing boat hits landfall. The main difference between fresh and frozen is that you will not have to cook the crab meat as long when using frozen King crab. You may also be wondering do you cook crab legs frozen or thawed, and they most certainly need to be thawed if you want the flavor to develop properly when you cook them. You can steam frozen crab legs over boiling water, or you can allow them to thaw in a bath of cold water.
Also, if you are wondering how long does it take to cook frozen crab legs, the answer might surprise you. Thawed crab legs can be ready to plate in as little as 5 minutes, or up to 8 minutes if they are larger in size. Frozen crab also can be store for up to a year, so you can purchase in bulk and take out any amount that you need all year long.
- 4 4-8 ounces fresh or frozen crab legs
- 1 lemon
- ¼ cup butter, melted
- 1 tablespoon snipped fresh basil or fresh Italian parsley
Thaw crab legs, if frozen. Place crab legs in a steamer basket in a 12-inch skillet. If necessary, bend crab legs at joints to fit in steamer basket. Add water to skillet to just below the basket. Bring to boiling. Cover steam 5 to 6 minutes or until heated through.
Remove 1/2 tsp. zest and squeeze 1 Tbsp. juice from lemon. Stir together butter, basil, lemon zest, and lemon juice.
To remove crab meat, twist legs at joints or split shell using kitchen shears. Peel back shell remove meat. Serve with butter sauce.
The Stir Fry Process
On medium high heat, add 3 tbsp of vegetable oil into the wok. When the oil gets hot, sauté the red onions with the yellow curry powder. Add the sauce mixture and stir until it thickens.
Next, add the crab pieces, and stir fry until the sauce coats the crab evenly. Turn down the heat to medium and cover with a lid. Let the sauce simmer for about 3-5 minutes until the crab is heated through.
Garnish with chopped green onions and serve with jasmine rice.
Curry Crab will definitely impress your friends at your next dinner party! They will think you worked really hard, but the truth is it’s really quite simple.
Want to try another seafood dish? Check out my Sweet and Sour Fish or my Lao Shrimp Salad Wonton Cups recipe.
Poach the Perfect Halibut: Lemongrass-Poached Alaska Halibut
The clean and bright combination of lemongrass and ginger with this broth makes an incredibly light and flavorful dish. Perfect for warm days and cold beers on the Mekong … or the Yukon!
1 stem lemongrass
2 garlic cloves
2 Tablespoons sliced or chopped ginger
1 chopped shallot
3 cups chicken or vegetable stock
4 Alaska Halibut fillets (5 to 6 oz. each), fresh, thawed or frozen
1/2 teaspoon kosher salt
Break up the lemongrass, smash the garlic, slice the ginger and chop the shallot. Place stock, lemongrass, garlic, shallot and ginger into a large pan bring to a simmer.
Rinse any ice glaze from frozen Alaska Halibut under cold water. Turn off heat and add halibut to stock, skin side down. Return heat to a simmer (stock should simmer, not boil).
Once simmering, cover the pan tightly and cook 4 to 5 minutes for frozen halibut or 2 minutes for fresh/thawed fish. Turn off the heat and let the fish rest in liquid for 5 minutes, or until opaque throughout.
To serve, season with salt and baste with a bit of broth.
Chef’s Tip: Goes great with Cauliflower Cilantro Puree and roasted/grilled vegetables!
*Photo courtesy of Alaska Seafood
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