Steamed Lemon Grass Crab Legs

Name: Steamed Lemon Grass Crab Legs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2
Cuisine: Global
Ingredients: 907 grams frozen cooked alaskan king crab legs, thawed; 2 Tbsps fish sauce; 1 inch fresh ginger root, crushed; 3 cloves garlic clove, pressed; 1 stalk lemon grass, crushed; 1 Tbsp oyster sauce; 2 servings salt and pepper to taste; 2 Tbsps vegetable oil

Need a gluten free, dairy free, whole 30, and pescatarian main course? Steamed Lemon Grass Crab Legs could be a super recipe to try. One portion of this dish contains around 22g of protein, 15g of fat, and a total of 244 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 2. A mixture of oyster sauce, fish sauce, lemon grass, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the fresh ginger root you could follow this main course with the Flourless almond ginger cookies as a dessert. From preparation to the plate, this recipe takes around 30 minutes.

Ingredients

Servings:

907grams

frozen cooked alaskan king crab legs, thawed 2Tbsps

fish sauce 1inch

fresh ginger root, crushed 3cloves

garlic clove, pressed 1stalk

lemon grass, crushed 1Tbsp

oyster sauce 2servings

salt and pepper to taste 2Tbsps

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. The Santan Ema Reserve Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.