| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Main, Dish | 1 | Servings | ||
INGREDIENTS
| 24 | Live blue crabs | |
| 5 | Potatoes; cubed | |
| Corn on the cob | ||
| 1 | Whole galangal leaf | |
| 2 | Bay leaves | |
| 2 | Stalks celery; chopped | |
| 5 | Spring onions; chopped | |
| 1 | Jalapeno pepper; chopped | |
| 1 | Orange; cut in quarters | |
| 1 | Lemon; cut in quarters | |
| Garlic powder | ||
| Onion powder | ||
| Paprika | ||
| Cayenne powder | ||
| Black pepper | ||
| Worcestershire sauce | ||
| Nuoc mam | ||
| Tabasco sauce | ||
| 1 | Sprig parsley | |
| Water |
INSTRUCTIONS
BOIL INGREDIENTS Place boil ingredients in the bottom of your three-chambered boiler/steamer and bring to a steady boil. Line the center basket with cubed potatoes and corn on the cob. When the potatoes and corn are nearly done, put crabs in the top chamber. Continue cooking for an additional 5 minutes. Remove crabs and vegetables and serve immediately. Posted to EAT-L Digest 07 Aug 96 Date: Thu, 8 Aug 1996 11:56:31 -0700 From: Tom Solomon <[email protected]> NOTES : This recipe requires a two-basket steamer--I use a Mehu-Maija.
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