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Spicy Lemongrass Crab

Although I’ve lived in Manhattan for over 3 years now, I haven’t actually been to many of the hallmark sites that are synonymous with “New York”. I’ve never been to the top of the Empire State building, and the Statue of Liberty was only a spot on the horizon I’d admired from a distance until
Course Entree
Cuisine Southeast Asian
Level Beginner
Main Ingredient Shellfish
Diet Dairy-Free, Gluten-Free, Low-Carb, Pescatarian


  • 1 2 crabs dungeness crab small live or
  • 2 garlic chives " bunchs
  • 3 scallions trimmed

for sauce

  • 1 lemon grass white part of stalk grated
  • 1 ginger " grated
  • 2 cloves garlic grated
  • 2 tablespoons gochujang (Korean chili sauce)
  • 2 teaspoons fish sauce
  • 1 teaspoon evaporated cane sugar


  1. Mix all the ingredients for the sauce in a small bowl. Trim the tough stems off the garlic chives and cut into 2" lengths. Cut the scallions into 2" long pieces.
  2. Clean the crab by scrubbing it under cold water then cut it up by first pulling the legs and claws off, then separating the body from the top shell by pulling apart the back of the crab. Remove the feathery gills from the body and cut it into a few pieces with a cleaver. Crack the claw segments with large pliers or a nut cracker.
  3. Heat a wok or large stock pot on high heat until hot. Add 2 tablespoons of oil then add the crab, tossing to coat the crab with oil. Add the sauce then toss to coat evenly. Add the scallions and garlic chives then cover and cook for 3-4 minutes or until the crab is red and cooked through.
  4. This is great served with rice that's been cooked with the green parts of the lemon grass stalk.