7/24: I was craving for steamed dungeness crabs. I grew up eating fresh steamed crabs cooked from the live crabs that my mom buys from the Asian markets. The idea of wasting money going out to eat boiled crabs that may have long been dead is just not my family’s idea of good quality and fresh steamed crabs. I like steaming my crabs with lemongrass and beer. Most Southeast Asian markets in the cities will have live crabs for sale. Always call to make sure.
Ingredients:
- 3 dungeness crabs*
- 4 lemongrass stalks (bruised or smashed)
- 2 can of beer
- 2 can of water (using empty beer can)
For the dipping sauce:
- 1 Tbsp fresh lemon juice
- 1 tsp lime juice
- 1 Tbsp Viet Huong fish sauce
- 1 Tbsp sugar or pure honey
- 3 Tbsp filtered water
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 Tbsp finely fresh minced lemongrass stalk
- 1+ Thai chili pepper – blended
Directions:
Note: My mom said there’s certain time in each month that the crabs meat are dense and meaty, usually the end and beginning of the month, around the full moon. I am not sure how true this is but I do take her word for it.
1. Rinse the crabs.
2. In a steamer, pour in the water, beer, and two lemongrass stalks. Place a rack over the water. Then place the crabs on the rack along with the remaining bruised lemongrass stalks. Close the steam pot with lid. Turn stove on to medium heat. Set timer for 35 minutes.
3. Prep the dipping sauce while steaming the crabs.
4. Once timer is up, turn off the heat and let the crabs sit in the steamer with lid on for another 10 minutes until you take the crabs out to eat. Enjoy!
Sources:
Ingredients purchased from
Sieu Thi Thuan Phat market located in Saigon Cali Mall at 3212 N Jupiter Rd, Garland, Texas 75044.
Google maps link: https://maps.app.goo.gl/CNHWAvDeXSDZUf5E7
