Cracked Crab with Lemongrass, Black Pepper, and Basil
Peden & Munk
Big, bold Southeast Asian flavors team up in a perfect balance of salty, sweet, hot, and aromatic.
This recipe, and others like it, can be found in the article “From Quick Weeknight Dinners to Festive Dishes, These Are the Best Recipes to Make in December.”
How to Make It
Step 1
1
Chop lemongrass. Put in a food processor with ginger and garlic; whirl until minced. Scrape into a large bowl and stir in honey, soy sauce, and pepper. Add crabs and stir to coat well. Cover, then chill at least 15 minutes or up to 1 hour.
Step 2
2
Pour oil into a 14-in. wok or a wide 8- to 10-qt. pot over medium-high heat. With a slotted spoon, add crabs (reserve marinade). Cover and cook, stirring often, 5 minutes (omit this cooking time if using fully cooked crabs).
Step 3
3
Uncover pan, add marinade, and cook, stirring often, until crabs are steaming and meat is opaque, about 5 minutes.
Step 4
4
Stir in cilantro and basil, then transfer crabs and juices to a serving bowl.
Step 5
5
Note: Nutritional analysis is per serving.
Ingredients
2 stalks fresh lemongrass, ends trimmed and coarse leaves discarded
2 tablespoons chopped fresh ginger
1 tablespoon chopped garlic
1/4 cup honey
1/4 cup reduced-sodium soy sauce
1 1/2 tablespoons freshly ground black pepper
3 fully cooked Dungeness crabs (about 2 lbs. each), cleaned, legs cracked, and bodies quartered
3 tablespoons peanut oil or vegetable oil
1 cup loosely packed cilantro sprigs
1 cup loosely packed Thai basil leaves or small regular basil leaves
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