© Copyright 1995-2017, Clay Irving <email@example.com>, Manhattan Beach, CA USA
|Subscribe in a reader|||||
Recipe from: The Chesapeake Bay Crab Cookbook, by John Sheilds (Aris/Addison- Wesley, 1992)
12 large male blue crabs, cleaned and halved, with top shells reserved
2 cups all-purpose flour, seasoned with salt and pepper.
vegetable oil for frying
6 tablespoon butter
6 tablespoon olive oil
3 stalks lemongrass, tops discarded, bulbs finely chopped
4 tablespoon minced garlic
3 tablespoon hot pepper flakes
3 tablespoon kosher salt
3 tablespoon sugar
3 pieces fresh ginger peeled and julienned
1 bunch green onions, chopped
4 or 5 fresh serrano chiles, thinly sliced into rounds
Dredge the crabs in the seasoned flour. In a large skillet heat oil to a depth of ½ inch. Add the top shells and fry over fairly high heat, turning, until crispy on both sides. Remove to paper towels to drain. Discard the cooking oil. Return the pan to medium heat and add the butter and olive oil. when the butter melts, add the lemongrass, garlic and pepper flakes and sauté for about 30 seconds. Add the crab halves and sprinkle with the salt and sugar. Stir well. Add the ginger, green onions and serrano chiles. Cook, stirring often for 3 to 4 minutes. Place the crab tops, hollow side up, on a platter. Tuck the crab pieces in the shells. Pour all of the pan juices over the stuffed shells. Serve at once, with steamed jasmine rice and plenty of napkins for messy hands.
To convert to Dungeness, three to four blues equal a pound and a half of Dungeness crabs.