The Recipes

Asian Crab Pot

It's the first day of March, and somehow I got my hands on some good-looking crabs.  It seemed the perfect time to steam some up and watch some college sports.  Make sure to spread out newspaper or have a big bucket to dump all of the shells in for easy clean-up.

One of the easiest things in the world to do is steam food if you have one of those big pasta pots with a steamer insert.  In my case, I have one that has two inserts, making this even easier.  

Crab 1.jpg

Asian Crab Pot


- 1 lb. crab (get whatever is on special or looks the best)

- 3 cloves of garlic, smashed

- 1-in. piece of ginger, sliced

- 1 T. rice wine vinegar

- 2 limes, juiced

- 1 T. Sriracha hot sauce

- 1 T. soy sauce

- 2 T. butter

- splash fish sauce

Fill the bottom of the pot with water with the rice wine vinegar.  Put the deeper insert in the pot and drop in the ginger, garlic and limes, squeezing the limes before you drop them in.  Cover the pot and bring the water to a boil.

Put the more shallow insert in the pot and layer in the crabs.  Cover the pot and let them steam for 20 mintues.

While the crabs steam, melt the butter and whisk it together with the Sriracha, soy and fish sauce.  If you want a more clairified butter, skim the milk fats off of the top of the butter before combining.

After 20 minutes, scatter in a few Asian vegetables if you want and let them steam for a few minutes.  I had some snow peas hanging around, so I used those.

Plate the crabs and vegetables and serve with the Sriracha-Soy butter.

Crab 2.jpg