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Ingredients:
- One-fourth (1/4) cup of Chopped garlic
- Two tbsp (2) of Chopped green onion
- One (1) tbsp. of sesame oil
- Two (2) tsp. of Chinese rice wine, dry white wine or sherry
- One-fourth (1/4) tsp. of salt
- Two (2) pounds of King crab legs thawed overnight and shells slightly cracked
Directions:
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In your mini-processor, merge garlic and green onion by pressing “pulse”. Place wine, sesame oil and
salt then process them until the mixture appears as a thick puree. For about thirty to sixty seconds,
scrape the sides down by utilizing a spatula as required until the mixture appears like paste.
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Include a few inches of water at the base of a big pot or wok where a bamboo-made steamer basket can
snugly fit into. Over high heat, bring the water to boiling. During water-boiling, utilize a heavy
knife or cleaver to slice the crab legs to about six-inch pieces, or cut into halves if you have a
Dungeness. It allows easy extraction of crab meat and penetration of flavours into their meat.
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Utilize a spoon to place the garlic paste over your crab pieces, and then use the spoon’s back to
lightly spread the paste across the openings. On two heat-proof plates which can fit in your steamer
baskets, position the crab pieces. Afterwards, stack the steamer baskets over your boiling water.
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Cover them and steam the crab legs until thoroughly heated and the garlic aroma spreads around the
baskets in ten minutes. Relocate portions of crab legs onto separate plates and serve immediately
before heat dissolves.
More Crab Recipes
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