INGREDIENTS

INSTRUCTIONS

We're seeing more and more of the live Eastern blue crabs out here on
the West coast.  So far mainly in Asian markets++I have yet to run
across any at Safeway.  While the Asians are busy furnishing good,
fresh things to eat at very reasonable prices, Safeway and it's ilk
are so busy trying to satisfy our banking needs that they don't seem
to pay much attention to food anymore.  This can be prepared using
either the blue guys or the big ol'  Dungeness crabs.  This reminds me
of the first Vietnamese dish I ever  tried, "Roast Crab" at Thanh Long
on Judah street in San Francisco  years ago. That dish alone won my
ever-lasting respect for Vietnamese  cuisine. It too used butter,
though I'm relatively sure it also used  Chinese fermented black beans
for their savory kick and the crab  wasn't flour coated before frying.
Dredge the crabs in the seasoned flour.  In a large skillet heat oil
to a depth of 1/2 inch.  Add the top shells and fry over fairly high
heat, turning, until crispy on both sides.  Remove to paper towels to
drain. Discard the cooking oil.  Return the pan to medium heat and  add
the butter and olive oil. when the butter melts, add the  lemongrass,
garlic and pepper flakes and saute for about 30 seconds.  Add the crab
halves and sprinkle with the salt and sugar.  Stir well.  Add the
ginger, green onions and serrano chiles.  Cook, stirring  often for 3
to 4 minutes. Place the crab tops, hollow side up, on a  platter.  Tuck
the crab pieces in the shells. Pour all of the pan  juices over the
stuffed shells. Serve at once, with steamed jasmine  rice and plenty of
napkins for messy hands.  Serves 4.  From "The Chesapeake Bay Crab
Cookbook", by John Sheilds  (Aris/AddisonWesley, 1992).  From the San
Francisco Chronicle, 9/2/92.  NOTE:  To convert to Dungeness, three to
four blues equal a pound and  a half of Dungeness crabs.  Posted by
Stephen Ceideberg; September 9 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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