lemongrass and ginger crab with coconut rice

Name: Lemongrass and Ginger Crab with Coconut Rice
Prep time: 20 min
Cook time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 2 small dungeness crabs, either whole or cracked into halves; 1 tablespoon(s) cornstarch; 1 small shallot, minced; 3 tablespoon(s) garlic/ginger paste; 1 bunch(es) scallions; 1 stalk(s) lemongrass, finely minced(lower 1/3 only); 2-4 tablespoon(s) water; 2 tablespoon(s) peanut oil; ## SAUCE; 2 tablespoon(s) crab paste; 1 tablespoon(s) fish sauce; 1 tablespoon(s) oyster sauce; 2 teaspoon(s) freshly grated ginger; 1 tablespoon(s) honey or agave syrup; 2 teaspoon(s) sesame oil; ## COCONUT RICE; 2 cup(s) white basmati rice; 1 can(s) coconut milk, unsweetened; 1/2 teaspoon(s) salt; 1 cup(s) water

17 Pinches 1 Photo

Lori Lumley

Updated on Feb 7, 2014

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.

Rate

prep time 20 Min

cook time 20 Min

method Stir-Fry

yield 2 serving(s)

Ingredients

2 small dungeness crabs, either whole or cracked into halves
1 tablespoon cornstarch
1 small shallot, minced
3 tablespoons garlic/ginger paste
1 bunch scallions
1 stalk lemongrass, finely minced(lower 1/3 only)
2-4 tablespoons water
2 tablespoons peanut oil
SAUCE
2 tablespoons crab paste
1 tablespoon fish sauce
1 tablespoon oyster sauce
2 teaspoons freshly grated ginger
1 tablespoon honey or agave syrup
2 teaspoons sesame oil
COCONUT RICE
2 cups white basmati rice
1 can coconut milk, unsweetened
1/2 teaspoon salt
1 cup water

How To Make lemongrass and ginger crab with coconut rice

Step 1

Prepare the sauce by mixing crab paste, fish and oyster sauces, ginger, honey or agave, and sesame oil and set aside.

Step 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.
Step 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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