Lemongrass and Ginger Crab with Coconut Rice

Lori Lumley


This crab recipe has some unique and savory flavors. Garlic/ginger paste, Crab paste, Fish sauce, and Oyster sauce can be found either in Asian specialty markets or Specialty areas in most grocery stores. We have a lemongrass plant in our yard, but it you don't, you can purchase stalks fresh or dried in most grocery stores. I used 2 small, whole Dungeness Crabs, previously steamed and frozen, but if you can get fresh, even better. You could also cut the crabs into smaller pieces for appetizer servings.

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20 Min
20 Min


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2 small
dungeness crabs, either whole or cracked into halves
1 Tbsp
1 small
shallot, minced
3 Tbsp
garlic/ginger paste
1 bunch
1 stalk(s)
lemongrass, finely minced(lower 1/3 only)
2-4 Tbsp
2 Tbsp
peanut oil


2 Tbsp
crab paste
1 Tbsp
fish sauce
1 Tbsp
oyster sauce
2 tsp
freshly grated ginger
1 Tbsp
honey or agave syrup
2 tsp
sesame oil


2 c
white basmati rice
1 can(s)
coconut milk, unsweetened
1/2 tsp
1 c

How to Make Lemongrass and Ginger Crab with Coconut Rice


  • 1Prepare the sauce by mixing crab paste, fish and oyster sauces, ginger, honey or agave, and sesame oil and set aside.
  • 2Dust crabs with cornstarch. Heat peanut oil in a wok over medium high heat. Sautee shallot until translucent, about 60 seconds. Add in lemongrass and sauté another 60 seconds. Stir in garlic/ginger paste and prepared sauce, mixing well. Add crabs and coat with sauce. Cover and cook 5 minutes. Add water and scallions, cover and cook another 5-10 minutes. Stir frequently to prevent sauce from scorching. Serve immediately with Coconut Rice.
  • 3For Coconut Rice: Place all ingredients into a saucepan. Cover and bring to a boil, then reduce to a simmer for 15-20 minutes, or until rice is tender.

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About Lemongrass and Ginger Crab with Coconut Rice

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Asian
Dietary Needs: Gluten-Free, Dairy Free, Wheat Free

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