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Mama Lan's Vietnamese Stir-Fried Crabs















Trans-fat Free, Good source of fiber


12 large crab, blue
male blue, cleaned, and halved, with top shells reserved
2 cups all-purpose flour
seasoned with salt and pepper
1 x vegetable oil
for frying
6 tablespoons butter
6 tablespoons olive oil
3 Stalks lemongrass
tops discarded, bulbs finely chopped
4 tablespoons garlic
3 tablespoons red pepper flakes
3 tablespoons kosher salt
3 tablespoons sugar
3 pieces ginger
fresh, peeled and julienned
1 bunch scallions, spring or green onions
5 each serrano chiles
fresh, 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 138g (4.9 oz)
Amount per Serving
Calories 61056% of calories from fat
 % Daily Value *
Total Fat 38g 58%
Saturated Fat 14g 69%
Trans Fat 0g
Cholesterol 45mg 15%
Sodium 5358mg 223%
Total Carbohydrate 21g 21%
Dietary Fiber 3g 12%
Sugars g
Protein 15g
Vitamin A 42% Vitamin C 9%
Calcium 4% Iron 19%
* based on a 2,000 calorie diet How is this calculated?


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