Wednesday, September 2, 2009

Beer Steamed Crab

Labor day is right around the corner so what better way to celebrate than with this recipe for beer steamed crabs from Saveur Magazine? Look for blue crab at your local seafood store. Calling ahead is always a good idea especially around a holiday where demand may be higher.

Beer Steamed Crab

4 tbsp. fish sauce
2 small red or green Thai chiles,
stemmed and sliced into thin rings
Juice of 2 limes

12 live blue crabs (about 4 lbs.)
4 12-oz. bottles of lager beer
2 tsp. kosher salt
10 garlic cloves, smashed
3 Thai chiles, stemmed and split
1 bunch cilantro
2 limes, halved

1. First, make the dipping sauce: Whisk together fish sauce, chiles, and lime juice. Set aside.

2. Rinse crabs under running water. Pour beer into a 6-quart pot; bring to a boil over high heat. Add salt, garlic, chiles, and cilantro. Squeeze in juice from halved limes; add limes.

3. Add crabs to pot; cook, covered, until they turn a vibrant reddish-orange, about 8 minutes. Using tongs, transfer crabs to a platter. Serve with sauce. SERVES 2 – 4


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