Traditionally Recipe Made From Fresh Crabs

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This is traditionally made from whole fresh crabs: the fresh (read that as alive) crabs are killed by dropping them in boiling water, then the shells are split, and the meat extracted for the recipe.

However, you can simply buy crab meat and if you don’t have crab shells you could easily use ramekin dishes (though the shells are nice and showy for party food).

The food should be steamed in a bamboo steamer to avoid condensation dripping onto the cooking food.

Alternatively, if you use a metal steamer cover the food with a paper towel which is not in contact with the food.

Or simply steam the crab in a microwave on the medium or low heat. If you use a microwave let the dish stand for one minute after each three minutes cooking, and check for “doneness” by probing it with a fork.


Table of Contents


If you prefer to omit the pork, use extra crabmeat, or chopped shrimp, instead.

  • 2 tablespoons chopped garlic
  • 2 tablespoons chopped coriander (including the root if possible)
  • 4 ounces crabmeat
  • 4 ounces ground pork
  • 1 duck egg (or large hen’s egg)
  • 2 tablespoons fish sauce
  • 1 tablespoon light soy sauce
  • A pinch of sugar

NOTE: if you want the dish to be a little spicier, add a little-grated ginger and sliced jalapeno (prik chi fa daeng).



Combine all the ingredients in a food processor, and then spoon a quarter of the mixture into each of four crab shells or ramekin dishes, and steam for about 15 minutes until cooked

Garnish with slivered red and green chiles and coriander leaves.

You can try this recipe too: Boiled Gigot of Lamb with Capers

You can check more recipe here

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