Steamed Blue Swimmer Crabs with Lemon Soy Dressing
Bamboo steamer baskets are inexpensive and widely available from Asian grocery stores and kitchenware shops. If need be, stack 2 or 3 steamers on top of each other to accommodate all of the crab; if doing this, rotate the steamers after 5 minutes to ensure even cooking.
Serves 4
6 green blue swimmer crabs, cleaned
4 green onions, finely chopped
1 small red chilli, seeded and finely chopped
Steamed jasmine rice, to serve
Lemon Soy Dressing
100ml lemon juice
100ml light soy sauce
1 tablespoon mirin (see notes)
1 teaspoon grated ginger
1 teaspoon sesame oil
1 tablespoon sesame seeds, toasted (see notes)
Make Lemon Soy Dressing: combine all ingredients in a large bowl. Set aside until needed.
Half fill a wok or large saucepan with water and bring to the boil.
Cut each crab into six segments and crack the claws with the back of a heavy knife or nutcracker.
Place a plate in a steamer basket, or line with baking paper.
Stack the crab pieces in the steamer. Place steamer over wok or saucepan, cover and steam for 5-10 minutes, until shells turn bright orange all over.
Remove crabs from the steamer, add to dressing with green onions and chilli and gently toss to combine. Serve with steamed rice.
Notes: Toast sesame seeds in a dry frying pan for a couple of minutes, tossing gently to prevent them burning, or under a griller (but watch them closely). Mirin is a Japanese sweet cooking rice wine.
Alternative Species: Bugs, marron, mud crab, prawns, redclaw, rocklobsters, spanner crab, yabby.
For information on Blue Swimmer Crabs, click here >
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