Recipe: Vietnamese crab sautéed in tamarind | Cua rang me

One of my favorite foods to eat in Vietnam, cua rang me—crabs sautéed in tamarind—is a humble yet glorious dish prized for its freshness and balance of flavor. It’s best eaten with the hands and a chilled lager (or three), followed by a hearty serving of French bread, which is broken off the community loaf and use to mop the vibrant, sweet sauce.A fond memory of childhood summers is weekend trips to the Gulf Coast, where in addition to playing in the murky brown water, I’d help my parents catch blue crabs with nothing more than string, chicken necks, and a hand net. Okay, I thought I was helping, but I was not much more useful than the rock to which my parents tied the end of a fishing string since I was terrified of the crabs. (Ironic, isn’t it, considering I had to cook a live one on national television years later?)After my pops deemed the crabbing trip successful (which meant plenty of decently sized blue crabs in our styrofoam cooler), we’d pack up the Volkswagon Quantum (now the Passat) and make the hour-long drive home. I couldn’t wait to have cua rang me for dinner.Today I continue the tradition of crabs sautéed in tamarind for balmy summer evenings, but with my vision impairment, it’s much easier to buy, rather than catch, blue crabs nowadays.Blue crabs, while cheaper and much less meaty than their crustacean counterparts, are still my favorite when it comes to the flavor and texture of the meat itself. Blue crabmeat is sweet and delicate, and if you can get over how much work it is to dig out the tiny claws, I recommend blue crabs for this dish. If, however, you need massive lump crabmeat as a reward for all that work, then opt for Dungeness. This tamarind sauce can essentially be used for any shellfish really, it’s that versatile. Remember to adjust the seasoning to your liking—your friends and their baguette will thank you later.

Recipe: Cua Rang Me (Crab Sautéed in Tamarind)

Notes: Any crab should do, but blue crabs are ideal for this dish. Serve with French bread for dipping.

Ingredients

1. 10 whole blue or 4 whole Dungeness crabs
2. 2 tsp garlic powder
3. 4 tbsp palm or granulated sugar
4. 6 tbsp fish or soy sauce
5. 4 tbsp tamarind pulp
6. 2 Kaffir lime leaves, halved (optional)
7. 3 shallots, finely chopped
8. 4 cloves garlic, minced
9. 1 tbsp chile garlic sauce
10. 1/2 c Thai basil leaves, coarsely chopped & divided
11. 2 limes, juiced
12. 3 stalks scallion, coarsely chopped

Instructions

1. Dress crabs: Remove and set aside 2 main claws. Remove and discard abdominal flap, back shell, and gills, reserving juices and coral. Cut crabs in half with cleaver and crack claws with mallet.
2. Marinate crabs: In a large bowl, toss together crabs, garlic powder, and salt & pepper to taste. Let sit for at least 15m. In a medium bowl, stir together reserved crab juice, sugar, fish sauce, tamarind pulp, and lime leaves if using.
3. Cook crabs: In a wok over medium-high heat, heat oil and sauté shallots until tender. Add garlic and sauté until fragrant. Add crab and toss to coat. Add tamarind mixture and stir-fry until liquid has evaporated, tossing constantly. Add chile garlic sauce and stir-fry until incorporated, approx 30 s. Add 3/4 c water and 2 tbsp basil. Reduce heat to medium-low, cover, and cook until almost cooked through, stirring occasionally, approx 8 to 10m. Add remaining basil, lime juice, and scallion; stir-fry another 2 to 3m.
4. Discard lime leaves. Serve on large platter with bread.

Active time: 20 minTotal time: 20 minYields: 4 servings