Imagine a dish that transports you straight to the bustling streets of Vietnam, where every bite is an explosion of fragrant garlic, succulent crab, and bold, tantalizing flavors. This Vietnamese Sauteed Crab with Garlic and Green Onion isn't just a recipe—it's a culinary journey that promises to transform your home cooking into a gourmet experience that will leave your guests absolutely speechless. Get ready to discover a seafood marvel that's quick to prepare, impossibly delicious, and guaranteed to become your new favorite showstopper in the kitchen!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Vietnamese
Serves: 2 servings
Ingredients
- 1 pound crab, cleaned
- 4 cloves garlic, minced
- 1/4 cup green onions, chopped
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon vegetable oil
- 1 teaspoon black pepper
- 1 tablespoon lime juice
Instructions
- Prepare the crab by thoroughly cleaning and breaking it down into manageable pieces. Pat the crab dry with paper towels to ensure proper sautéing.
- Mince the garlic cloves finely and chop the green onions, separating the white and green parts. Set aside.
- In a small bowl, whisk together fish sauce, sugar, lime juice, and black pepper to create a marinade. Set aside.
- Heat vegetable oil in a large wok or heavy-bottomed skillet over medium-high heat until it shimmers and becomes hot.
- Add minced garlic and white parts of green onions to the hot oil. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
- Quickly add the prepared crab pieces to the wok, stirring and tossing to coat with the garlic and oil.
- Pour the prepared marinade over the crab, continuing to toss and sauté for 4-5 minutes until the crab is heated through and absorbs the flavors.
- Cook until the crab develops a slightly caramelized exterior and appears glossy with the sauce.
- Remove from heat and garnish with the remaining green onion tops.
- Transfer to a serving platter and serve immediately while hot, ideally with steamed rice.
Tips
- Choose Fresh Crab: The key to an extraordinary dish is using the freshest crab possible. Look for live or recently caught crab for the most vibrant flavor.
- Dry is Key: Always pat your crab pieces completely dry before sautéing. Excess moisture will prevent proper caramelization and reduce the sauce's intensity.
- High Heat, Quick Cooking: Use a wok or heavy skillet and maintain medium-high heat to achieve that perfect slightly caramelized exterior.
- Don't Burn the Garlic: Watch your garlic closely when sautéing. Golden and fragrant is perfect; burnt garlic will make the entire dish bitter.
- Serve Immediately: This dish is best enjoyed piping hot, straight from the wok. Pair with steamed jasmine rice to soak up all those incredible flavors.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 3g
Protein: 22g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 110mg
