Mama Lan's Vietnamese Stir-Fried Crabs
Yield
4 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
minced |
|
| 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
chopped |
*
|
| 5 | each |
serrano chiles
fresh, thinly sliced into rounds |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | large |
crab, blue
male blue, cleaned, and halved, with top shells reserved |
* |
| 473 | ml |
all-purpose flour
seasoned with salt and pepper |
|
| 1 | x |
vegetable oil
for frying |
*
|
| 9E+1 | ml |
butter
|
|
| 9E+1 | ml |
olive oil
|
|
| 3 | Stalks |
lemongrass
tops discarded, bulbs finely chopped |
*
|
| 6E+1 | ml |
garlic
minced |
|
| 45 | ml |
red pepper flakes
|
|
| 45 | ml |
kosher salt
|
|
| 45 | ml |
sugar
|
|
| 3 | pieces |
ginger
fresh, peeled and julienned |
*
|
| 1 | bunch |
scallions, spring or green onions
chopped |
*
|
| 5 | each |
serrano chiles
fresh, thinly sliced into rounds |
*
|
Directions
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.
