James' "no worries" Curried Alaskan King Crab

 |   |  2 min read

James'

My friend James has appeared at Recipes from Elsewhere with two excellent dishes, his authentically Thai chicken and his chilli lime Thai fish with coriander. But this one is especially special.

First be warned, unless you live in the US -- or specifically Alaska - this could be pricey (in NZ the 1.5kg of Alaskan King Crab clocked in at about $90) but believe me it is worth it as a special treat. And it is alarmingly simple to prepare, James would stop every now and again and say, "No worries, have a wine". And we would. (A sip or two, not a glass or bottle.)

So have a go, and enjoy. This served four of us.

INGREDIENTS

5 cloves of garlic

6cm of fresh ginger

a medium sized onion

1.5 kg of frozen Alaskan King Crab legs

quarter a bunch of Chinese celery (ordinary celery will do also)

light soy sauce

oyster sauce 

some thick soy sauce

fish sauce

curry powder

white sugar

METHOD

Roughly crush the five, peeled cloves of garlic, julienne the ginger and slice the onion and place together in a bowl. Slice the celery (crossways) and include a little young leaf for added flavour. Throw into the bowl.

IMG_3144Chop the frozen crab legs into pieces about 6 to 8cm long. (A tip, let them sit for a wee while so they are slightly defrosted). The shells are thin so these legs are really full of meat. But that also means you want to proceed cautiously and not kill their sweet taste.

Heat a large pot and add a little oil then throw in the crab pieces. Put the lid on and toss a little, put back on the heat.

"No worries, have a wine."

After a few more minutes toss in the celery, garlic, onion and ginger. Toss again and leave to steam through. This cooks the crab and makes it flavour-filled. This will take about 10 minutes (toss ocassionally) so it's that time again.

"No worries, have a wine."

Then add half a cup of hot water, one tbsp of light soy, one tbsp of thick soy, one tbsp oyster sauce, one tbsp fish sauce and -- careful -- just a bit (maybe 2 tbsp) of curry powder. Add a dash of fish sauce, half a tsp of sugar and toss again.

"No worries, have a wine."

Taste the juice and maybe add more curry powder if required, but not too much as it will kill the crab taste.

IMG_3147   Crack in two eggs and stir gently through. This helps retain the crab flavour.

   Remove from the heat and it is ready to go. Pour the whole thing into a large serving bowl. You need spoons, forks and serviettes and that is all. But there is still time for one more thing.

   "No worries, have a wine."

   We had this pretty much by itself although Nana had made some fresh spring rolls and rice balls, and we'd had Megan's raw fish with coconut milk to start.

   But the crab by itself was exceptional.

   No worries.

IMG_3158

Share It

Your Comments

post a comment

More from this section   Recipes articles index

Moroccan Roast Beef inna barbecue style

Moroccan Roast Beef inna barbecue style

If you don't have a barbecue with a lid you might want to do this one in the oven, but there is nothing quite like the steamy aroma of the Moroccan flavours when you open the lid to check on this... > Read more

Wicked Chicken: soul funk for the barbecue

Wicked Chicken: soul funk for the barbecue

Many years ago Rhino Records -- a reissue label out of LA -- put out a booklet-cum-CD package of old soul and funk with an eating theme, specifically food for barbecues. Tracks on the CDs... > Read more

Elsewhere at Elsewhere

FROM EARTH'S END; THE BEST OF NEW ZEALAND COMICS by ADRIAN KINNAIRD

FROM EARTH'S END; THE BEST OF NEW ZEALAND COMICS by ADRIAN KINNAIRD

There's the old observation that for most people history began with the first thing they remember, like in Billy Joel's song We Didn't Start the Fire which is just a baby-boomer litany of names and... > Read more

Young Marble Giants: Colossal Youth (1980)

Young Marble Giants: Colossal Youth (1980)

Just as Dylan emerged in the middle of the day-glo psychedelic era on a quieter rural route with John Wesley Harding, and the Cowboy Junkies whispered their way to the foreground amidst the... > Read more