Lemongrass crab legs

    30 min

    Alaskan king crab legs are steamed to perfection with garlic, ginger and lemon grass. The shell on these crab legs are soft, so you won't need a shell cracker, simply use your fingers to release the tender sweet meat. Dip in melted butter if you desire.

    13 people made this

    Serves: 2 

    • 2 tablespoons vegetable oil
    • 3 cloves garlic, crushed
    • 1 (2.5cm) piece root ginger, crushed
    • 1 stalk lemongrass, crushed
    • 2 tablespoons fish sauce
    • 1 tablespoon oyster sauce
    • salt and pepper to taste
    • 900g frozen cooked king crab legs, thawed

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat the oil in a large saucepan over medium-high heat. Add the crushed garlic, ginger and lemon grass; cook and stir until brown, about 5 minutes. Stir in the fish sauce, oyster sauce, salt and pepper until blended. Add crab legs, cover and cook over medium heat, tossing occasionally, until heated through, about 15 minutes.

    Alaskan king crab legs

    Can be found online at http://www.thefishsociety.co.uk called "giant red crab legs". Also ask at your local fishmonger.

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    Reviews in English (9)


    AWESOME! My chef brother-in-law and I have a friendly cooking competition, and I'm definitely winning after serving this last night!! I prepared this as written it's simple and fabulous tasting!! Thanks for the recipe!  -  10 Jan 2010  (Review from Allrecipes US | Canada)


    I was new to crab legs, so a bit hessitant. These were very easy and YUMMY! I like the dip in just melted butter... melt in your mouth! The only hard part is getting the crab leg out of the shell- but that happens anyway you cook them. Be patient, have lots of napkins and enjoy  -  22 May 2009  (Review from Allrecipes US | Canada)


    Absolutely YUMMY!!! These remind me of the crab legs at a local chinese food buffet - but MUCH more delicious!  -  17 Sep 2009  (Review from Allrecipes US | Canada)