Remember to serve fingerbowls with plenty of large serviettes, as eating crab is messy – but rewarding – business!
6 green Blue Swimmer Crabs, cleaned and cut into quarters
1 tablespoon Vietnamese mint leaves
1 tablespoon Thai basil leaves
Steamed jasmine rice, for serving
Asian Citrus Dressing
1 kaffir lime, zest finely grated, juiced
1 mandarin, juiced
1 teaspoon grated palm sugar
1 stalk lemongrass, white part only, grated
¼ cup fish sauce
2 tablespoons coconut vinegar
1 long green chilli, finely chopped
Make Asian Citrus Dressing: place all ingredients into a bowl and stir until sugar dissolves. Set aside.
Half fill a wok or large saucepan with water and bring to the boil. Place plates in 2 steamer baskets and divide Crab between them. Stack one basket on top of the other and place over wok or saucepan, cover and steam for 5 minutes, then carefully remove baskets and swap them around (so the one on top is now on the bottom) and return to the wok or saucepan for about 5 minutes, until shells are all red and flesh is opaque.
Arrange on a serving platter, pour Asian Citrus Dressing over the top, scatter with Vietnamese mint and basil and serve with rice.
Other crabs, Balmain or Moreton Bay Bugs, Marron, Redclaw, Rock Lobsters, Yabby.