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🍽️ Spiced Pocket Crabs with Coriander-Chili Dressing

185 kcal · 30 min · 4 servings

Ingredients

• 4 Dungeness crabs
• 1 piece ginger (approx. 3 cm)
• 2 garlic cloves
• 1 chili pepper
• 1 stalk lemongrass
• 4 tbsp light soy sauce
• 2 red chili peppers
• 2 garlic cloves
• 4 tbsp sesame oil
• 2 tbsp freshly chopped coriander
• 1 lemon (juice)

Instructions

1. 1. Pour about 4 liters of water into a large pot.
2. 2. Slice the ginger into thin rounds.
3. 3. Peel the garlic and slice it as well.
4. 4. Wash the chili pepper and cut it in half lengthwise.
5. 5. Wash the lemongrass and flatten it by pressing down with the flat side of a knife.
6. 6. Add the ginger, garlic, chili, lemongrass, and soy sauce to the water.
7. 7. Bring the liquid to a boil.
8. 8. Let the mixture bubble vigorously for about 5 minutes.
9. 9. Reduce the heat so that the water is just simmering.
10. 10. Place the pocket crabs into the hot water.
11. 11. Cook the crabs for 15 to 20 minutes.
12. 12. Carefully remove the pocket crabs from the pot.
13. 13. Break down the crabs and carefully crack the shells using a small hammer or crab crackers.
14. 14. Wash the chili peppers, halve them, remove the seeds, and chop them finely.
15. 15. Peel the garlic and chop it finely as well.
16. 16. Heat some oil in a frying pan.
17. 17. Sauté the garlic and chili briefly in the hot oil.
18. 18. Fold in the crab meat pieces.
19. 19. Fold in the fresh coriander.
20. 20. Drizzle the lemon juice over the dish.
21. 21. Serve the pocket crabs immediately.

Nutrition per serving

• kcal: 185
• Protein: 29 g · Fett/Fat: 6 g · Carbs: 5 g