lemongrass and ginger crab with coconut rice

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By 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.

serves 2
prep time 20 Min
cook time 20 Min
method Stir-Fry

Ingredients For lemongrass and ginger crab with coconut rice

  • 2 sm
    dungeness crabs, either whole or cracked into halves
  • 1 Tbsp
    cornstarch
  • 1 sm
    shallot, minced
  • 3 Tbsp
    garlic/ginger paste
  • 1 bunch
    scallions
  • 1 stalk
    lemongrass, finely minced(lower 1/3 only)
  • 2-4 Tbsp
    water
  • 2 Tbsp
    peanut oil
  • SAUCE
  • 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
  • COCONUT RICE
  • 2 c
    white basmati rice
  • 1 can
    coconut milk, unsweetened
  • 1/2 tsp
    salt
  • 1 c
    water

How To Make lemongrass and ginger crab with coconut rice

  • 1
    Prepare the sauce by mixing crab paste, fish and oyster sauces, ginger, honey or agave, and sesame oil and set aside.
  • 2
    Dust 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.
  • 3
    For 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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