タイ料理ギュッとしタイ｜Vietnamese Stir Fried Dungeness Crab With Salt & Pepper- CRAB #shorts
Featured on Tastemade: Vietnamese “Cua Rang Muoi” Recipe
Don’t boil crabs next time, stir fry them. One of my favorite Vietnamese ways to eat crab especially Dungeness crabs is stir fried with a savory, slightly sweet and peppery oyster sauce!
This is our family’s favorite way to eat Dungeness crab!
First we brine the crabs in a simple salt water solution to maximize flavor and moistness. Then we stir fry them in a finger licking salt & pepper, oyster sauce.
Stir fried crabs with salt aka “cua rang muoi”, is one of the tastiest and most visually appealing seafood dishes. It’s also one of the most popular dishes in Vietnam because it’s oh so finger licking good!
These crabs are bigger so they have plenty of meat in the body and legs unlike smaller crab varieties like blue crab.
I also like to use wild caught dungeness crab from Pacific Northwest (Washington and Oregon Coast). If you can’t find them near you, get them online, here.
Typically this dish requires deep frying the crab and then stir frying it with sauce but my dad’s recipe is simpler and it also utilizes the crabs’ mustard sauce for that extra savory kick to the sauce.
INGREDIENTS
2 Dungeness live crabs (Pacific Dream Seafood 2 lbs Dungeness crabs)
Brine:
6 cups cold water
2 tbs sea salt or kosher salt
Stir fry:
4-6 smashed garlic cloves
1/4 cup cooking oil (I used Youyou Tea seed oil but you can use canola, or vegetable oil)
+ crab sauce below
Crab sauce:
1 1/2 tsp black pepper
1 1/2 tsp brown sugar
1/4 tsp msg (optional)
2 tsp white vinegar
2 tbs oyster sauce
1-2 tsp fish sauce
2 tsp sesame oil
2 tbs minced garlic
+ “mustard” from the 2 dungeness crabs
For Full Recipe see here:
https://www.whiskeyandbooch.com/blogs/stir-fried-dungeness-crab