Recipe: Vietnamese Ginger Crab

(Image credit: Apartment Therapy)

Oh boy. Out of all the Dungeness crab dishes I’ve cooked lately, my boyfriend says this one is his favorite. It’s made with lots of ginger, some garlic, cilantro, and a little bit of soy sauce, and it’s so fragrant. The seasonings pair so well with the delicate, succulent crab. I like to cook some Asian noodles with this and use them to soak up the leftover seasonings.

Vietnamese Ginger Crab

1 Dungeness crab, parcooked and cleaned, claws removed, body cut in pieces
2 tablespoons vegetable oil
2 garlic cloves, minced
1 3-inch piece of fresh ginger, peeled and cut into slivers
1 shallot, minced
2 tsp. salt
1 tsp sugar
2 tsp. soy sauce
1/2 tsp. ground black pepper
3 tbsp. rice cooking wine (shao hsing) or dry sherry
2 scallions, cut into 2-inch lengths
A good handful of fresh cilantro leaves

Heat the oil in a wok. Add the garlic, ginger and shallot and stir-fry until fragrant, about 15 seconds. Add the salt, sugar, soy sauce, black pepper, and crab and stir-fry until the crab is evenly coated and the meat is opaque. Add the wine and scallions and cook for 3 minutes. Transfer the crab to a bowl, garnish with the cilantro and serve with hot cooked Asian flour-based noodles.

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(Image: Kathryn Hill)

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