Vietnamese Stir-Fried Crab

Ingredients

• 12-14 blue crabs, live (substituting 2 live Dungeness crabs, about 3 pounds each OK)
• 1 cup peanut oil, for frying
• 2 cups flour (seasoned with salt and freshly ground black pepper)
• 6 tablespoons butter
• 6 tablespoons olive oil
• 3 stalks lemongrass, fresh (grassy tops discarded and bulbs finely chopped)
• 4 tablespoons garlic, minced
• 2 tablespoons hot pepper flakes
• 3 inches gingerroot, fresh, peeled and julienne
• 2 tablespoons tomato paste
• 3 tablespoons kosher salt
• 3 tablespoons sugar
• 1 bunch green onion, finely chopped
• 4-5 serrano chilies, sliced into thin rounds (optional)

Directions

1. 1

   Steam crabs then remove the top shells. Pull out spongy gill and opaque matter in center. Flip over & remove the key. Cut each crab into 2 pieces with a mallet or edge of a knife and make a crack (not all the way through) in each crab piece.

2. 2

   In large skillet or wok, pour in peanut oil, 1 inch deep. Heat the oil and fry the top shells of the crabs, turning until bright red & crisp. Drain on paper towel and set aside.

3. 3

   Dredge crab pieces in seasoned flour. Add pieces to the hot oil and fry over fairly high heat, turning frequently for 5 minutes to 6 minutes. Remove to paper towels to drain. Discard cooking oil.

4. 4

   Place the skillet or wok on medium heat and add butter and olive oil. When butter is melted, add lemon grass, garlic, pepper flakes, ginger and saute for 1 minute. Add tomato paste, mix well and cook for 1 minute. Add salt and sugar and simmer for 2 minutes. Add the crab pieces (not the top shells) and stir, coating the crab pieces with the sauce. Cook, stirring often, for 4 minutes to 5 minutes. Add the green onions and serrano chiles, if using, and remove from heat.

5. 5

   For a beautiful presentation, arrange crab pieces back in the shape of the crab. Divide 3/4 of the pan juices over the crabs. Then place the top shells back on top of the arranged pieces, pouring remaining juices on top of the shells. Serve at once.