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VietnamEazy Sautéed Crab in Butter

March 18, 2013

On St. Patrick’s Day, in lieu of corn beef and cabbage, I made the easiest crab recipe. It only took about 10 minutes. It is so delicious, I wish I had a house full of friends and family to share it with. Hope you try out this recipe for your family.




1/2 stick butter

1/4 cup oil

1 Tsb red peppercorn (optional)

1 Tsb sugar

1 chopped onion

2 large chopped shallots

3 cloves chopped garlic

2 large pre-cooked crab cleaned (try ask your butcher to keep the stuff inside the shell, thats the base of the sauce)

French bread

Juice of 1 lime

Fresh chili (optional)

Salt pepper to taste


Heat up oil in a deep pot, sweat onions, shallots, and garlic until translucent and add butter and sugar and salt and pepper to taste. Not too much salt since cooked crab tend to be already salty. Drain crab in colander, add crab into pot, toss and stir to coat crab with sauce. Place lid on to heat up crab for 5 minutes. Remove lid, toss to coat the crab for another 5 minutes. Squeeze in the juice of 1/2 lime over crab. Ready to serve! Lime dipping sauce – in a small dish, squeeze the juice of 1/2 lime, add 1/2 tsp, pinch salt, pinch pepper and add chopped chili as desired.


Serve crab with fresh French bread and Lime dipping sauce.





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Published by Wellstone Books

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