INGREDIENTS

INSTRUCTIONS

Mix all the lemongrass dressing ingredients together. To kill the  live
crab if using, turn each one in turn on its back with its eyes  facing
you.  2 Drive a thick skewer or a long, thin- bladed knife between the
eyes  into the centre of the crab. Lift up the tail flap and drive the
skewer through the underside of the crab - when the crab is dead, it
will go limp.  3 For both the uncooked and cooked crabs, break off the
tail flap and  discard. Break off the claws, cut them in half at the
joint and crack  the shells off each piece with a hammer.  4 With a
large-bladed knife, halve the body section of the crab and  gently tug
on the legs to pull the body away from the back shell. Use  a knife as
a lever if you need to, but it should come out quite  easily with the
legs attached.  5 Turn each piece over and pick off the dead man's
fingers. Discard  the back shells or save for making stock. Take a
large pan and rest  some sort of trivet in the bottom on which to rest
a plate - a couple  of pastry cutters or an upturned plate will do.
Pour in water to not  quite cover the trivet and boil.  6 Pile the
pieces of crab onto a heatproof plate and lower it into  the pan.  7
Cover and steam for eight minutes by which time the crab should be
cooked. If you are using cooked crabs, give it just 3-4 minutes to
heat it through.  8 To serve, arrange the pieces of crab attractive on
a large warmed  serving plate. Spoon over the lemongrass dressing and
serve straight  away.  Converted by MC_Buster.  Recipe by: Rick Stein
Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 981
Calories From Fat: 633
Total Fat: 68.7g
Cholesterol: 262.4mg
Sodium: 382.1mg
Potassium: 1291.9mg
Carbohydrates: 3.3g
Fiber: 2.1g
Sugar: <1g
Protein: 82.8g