Cracked Crab with Lemongrass, Black Pepper, and Basil

Name: Cracked Crab with Lemongrass, Black Pepper, and Basil
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters loosely packed Thai basil leaves or small regular basil leaves; 2 Tbsps freshly ground black pepper; 237 milliliters loosely packed cilantro sprigs; 3 fully cooked Dungeness crabs (about 2 lbs. each), cleaned, legs cracked, and bodies quartered; 2 Tbsps chopped fresh ginger; 1 Tbsp chopped garlic; 59 milliliters honey; 2 stalks fresh lemongrass, ends trimmed and coarse leaves discarded; 59 milliliters reduced-sodium soy sauce; 3 Tbsps peanut oil or vegetable oil

Need a gluten free, dairy free, and pescatarian main course? Cracked Crab with Lemongrass, Black Pepper, and Basil could be a great recipe to try. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 290 calories, 23g of protein, and 12g of fat. If you have honey, garlic, lemongrass, and a few other ingredients on hand, you can make it. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. From preparation to the plate, this recipe takes around 1 hour and 15 minutes.

Instructions

Chop lemongrass. Put in a food processor with ginger and garlic; whirl until minced.

Ingredients you will need

Lemon Grass

Garlic

Ginger

Equipment you will use

Food Processor

Scrape into a large bowl and stir in honey, soy sauce, and pepper.

Ingredients you will need

Soy Sauce

Pepper

Honey

Equipment you will use

Bowl

Add crabs and stir to coat well. Cover, then chill at least 15 minutes or up to 1 hour.

Pour oil into a 14-in. wok or a wide 8- to 10-qt. pot over medium-high heat. With a slotted spoon, add crabs (reserve marinade). Cover and cook, stirring often, 5 minutes (omit this cooking time if using fully cooked crabs).

Ingredients you will need

Marinade

Cooking Oil

Equipment you will use

Slotted Spoon

Pot

Wok

Uncover pan, add marinade, and cook, stirring often, until crabs are steaming and meat is opaque, about 5 minutes.

Ingredients you will need

Marinade

Meat

Equipment you will use

Frying Pan

Stir in cilantro and basil, then transfer crabs and juices to a serving bowl.

Ingredients you will need

Cilantro

Basil

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

237milliliters

loosely packed Thai basil leaves or small regular basil leaves 2Tbsps

freshly ground black pepper 237milliliters

loosely packed cilantro sprigs 3

fully cooked Dungeness crabs (about 2 lbs. each), cleaned, legs cracked, and bodies quartered 2Tbsps

chopped fresh ginger 1Tbsp

chopped garlic 59milliliters

honey 2stalks

fresh lemongrass, ends trimmed and coarse leaves discarded 59milliliters

reduced-sodium soy sauce 3Tbsps

peanut oil or vegetable oil

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Foley Johnson Carneros Chardonnay. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 23 dollars per bottle.