CRAB RECIPE (MY OWN) Unnamed Yet

Lets cook some crabs my way...yah you got that right it's my way...not the "Mr. Blue Eyes" Sinatra song "My Way" but cooking my style, my specs of ingredients. I'm sure any sea food lover, would love to indulge oneself to good tasting crabs, There are many ways how crab is prepared… you got your famous Singapore chili crabs, in Kuala Lumpur at Jalan Alor, the have the famous Black Pepper crabs, Klang in Selangor Malaysia the have their famous Buttered Crabs…..lets not forget also the famous Drunken Steamed crabs in Phuket Thailand. Any which way prepared any sea food lover just can’t get enough of his/her share of crabs.

The crab recipe am sharing with you is my very own, having widely traveled Malaysia, Singapore, and Thailand...i came up with this recipe, fusing together tastes that i picked up from these three countries. Lets see what can we call this crab recipe.... any suggestions? hmmm lets call it "CRAB GOBLIN" for now:

• INGREDIENTS: 2 Kg. Fresh live Crabs (Snow Crabs, Green mud crabs), Fresh Lemon Grass, Fresh Lime leaves, Fresh Curry leaves, Garlic Cloves, Ginger, Crushed Black Pepper Corns, Salt, Sugar, 3 Tbs. Tom Yam paste, Stick of Butter, Chili Padi (optional), rice wine or Sake (optional)

• DIRECTIONS: Steam the crabs for 10 min till bright orange set one side, crush lemon grass, curry leaves, lime leaves, and ginger in a mortar or (food processor) till fine, chop garlic cloves to fine, melt butter in a wok and fry garlic till translucent texture, add the rest of the crushed spices and stir constantly till fragrant, add tom yam paste, sugar and simmer mixture for 2 min, add the chopped steamed crabs to the mix, spray the rice wine while frying (the finish should look like this)

typically when i cook crabs this way i see to it that when chopped crabs are coated evenly with the herb & spice preparation....the rice wine touch enhances and brings out the fragrance of the lime...on other tip....don't crush the garlic...crushing the garlic will make it taste bitter....best is to chop the garlic cloves, juliene it to a fine.

. . . .he he he yeah just too content with the crabs ;) that our faces go blur. . .most of my friends who've got to try this recipe say...."best crabs they've tasted in Singapore, JB and some say even in Batam ;)