VIETNAM STYLE ROAST CRAB
One of my all-time favorites to cook at the opening of Dungeness crab season here on the West Coast. Licking the fingers while you crack and eat the crab is required–a sumptuous finger licking treat. It’s a mess to serve but the payoff is a lot of big smiles :o)
You will need a set of crab cracking tools for everyone at the table, some moist hand towels for each person or some paper towels on the table, and a big bowl to toss the shells in. When you buy crab from your market, ask for it to be cleaned – but not cracked. Cracked crab will dry out in the oven. One crab per person should do for a tasty crab feast.
Not to be missed.
Serves 4 Heat Scale: Medium Hot
4 cooked Dungeness crabs, cleaned, NOT CRACKED
Seasoning:
10 –12 lg. garlic cloves, pressed or finely minced
3 tsp. coriander, freshly ground
1 Tbsp. white pepper, freshly ground
2 tsp. hot Asian or de Arbol chile flakes
1/2 cup flat leaf parsley
, chopped
1 tsp. fish sauce
1/2 cup peanut or olive oil
2 Tbsp. unsalted butter
1/2 cup butter
1 tsp. sea salt
1. Preheat oven to 350° F. Combine seasoning in a small pot; warm on low heat and whisk together.
2. Place crab pieces into a very large bowl. Pour heated seasoning mixture over crab while tossing, until evenly coated.
3. Spread crab pieces into large baking pans and place in oven. Bake for15 –20 minutes. The garlic should will give off a roasted aroma.
Serve in the pan or a large bowl along with a side of jasmine rice and a salad, a veggie stir-fry or Vietnamese garlic noodles.
© 2010 Larry Noggle www.peppahead.com