How to make blue crabs with savory sauce

Submitted by Annie on Sat, 10/22/2011 - 14:25

Blue crabs is one of my favorite dishes!  I first ate this wonderful dish at my Aunt Ong's house ten years ago and instantly loved it at first taste!  The flavor is savory and succulant, omg is it finger licking good!  It is best served with sticky rice.  You dip the sticky rice into the sauce and eat. OMG YUM!

Ingredients:

  • 2 or 3 pounds of blue crab (cleaned, gutted, and split in half)
  • 1 pound shrimp
  • 1 package of imitation crab meat
  • 1/2 cup chopped garlic
  • 1/2 cup chopped ginger
  • 1 cup fresh basil
  • 1 cup chopped onion
  • 1 1/2 cup oyster sauce
  • 1 jar crab paste
  • 1 jar shrimp paste

 

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Tags: 
food
hmong food
blue crabs
tutorial
how to

13 comments

by pk on Sat, 10/29/2011 - 15:35

Let's just say we couldn't get enough of it. It's so easy yet sooooo good. Going it make it again. Thanks for sharing. Can't wait for more uploads from you.

Once again thanks Annie.

by Annie on Sun, 10/30/2011 - 14:20

Hi PK, I'm glad the recipe turned out good for you! :-)  Yay!

by Gaonou on Tue, 12/13/2011 - 09:30

How do you clean or prep the crab??? I want to try to make this recipe but I don't know how to work with live crabs!! Thanks. It looks yummy!

by Annie on Tue, 12/13/2011 - 17:56

Hi Gaonou, first you wash the crabs in water.  Then you take the flap on their belly and open it up.  Use the long side of a spoon to pry the shell open.  Then you remove the dark sandy lungs.  You can clean out the guts (will be orange and have gooey stuff around it) OR you can leave it.  Some people like this taste so they leave it. I normally just take it out.  Then you break the crab in half (with a knife or just splitting it with your hands by bending the crab).  I think there may be some tutorials on youtube how to clean crabs but I didn't do it in this video.  Good luck!

by mai on Fri, 01/13/2012 - 11:20

Hi Annie, I know in the recipe you mention 1 jar of each crab and shrimp paste, but how many oz of crab paste / shrimp you used.

by Annie on Tue, 01/17/2012 - 10:58

I believe it's 7 oz.  You can use more if you like. 

by Minnie on Wed, 01/25/2012 - 10:30

Hi Annie,Stumbled across your recipes on youtube! I'm going to give some of your recipes a try. I'm very interested in this recipe! But I'm scared to kill live crabs. LOL... I was watching how to kill them online... and that looks scary.I'll have to have my husband try to do it.

by Annie on Sun, 02/12/2012 - 09:57

I hope you were able to try it!

by nkauj ci thoj on Thu, 02/09/2012 - 13:52

How long should I cook the crab before adding the rest of the food .. What's the whole cook time approximate .. I really want to try this dish so I'm pretty excited .. Loving your videos and can't wait for more uploads [:` Nkauj Ci Thoj

by Annie on Sun, 02/12/2012 - 09:58

If you cook it on high, it should only take about 10-15 minutes. You know it's ready when the outer shell turns red and it is really sizzling juices.

by Foo on Sat, 02/11/2012 - 14:25

Hello Annie,I live in Fort Walton Beach, FL, and have been catching blue crab since this past summer on my own down at the beach, I can usually get about 20 or 30 in an hour, it is so fun.  I have my own recipe, which consists of oyster sauce, garlic, and sugar, it tastes good to me.  Your recipe looks so much better and can't wait to give it a try when I get back home from Germany.thank you,Foo

by Annie on Sun, 02/12/2012 - 09:59

Thanks for your comment! Wow, Germany is far! Have a safe trip back home and happy eating blue crabs when you do get a chance to catch fresh ones!

by ZMua on Sun, 02/19/2012 - 00:02

I was so ready to make this today with your sweet pork too but went to 2 Asian stores and no blue crab available at either of them. Will have to search again tomorrow! The sweet pork turned out great though. Wish could have had it with the crab dish too. It would have been a two course dinner by annievang.com. Thanks so much for sharing and your videos are fabulous. Love them and keep them coming. There is definitely an audience for these dishes. Many of us eat them but don't know how to cook them well ourselves so great to see these play-by-plays from you. -ZouaM

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