Lemongrass crab legs

    Lemongrass crab legs

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    About this recipe: 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.

    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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