Spicy Asian Beer-Steamed Crab
International Seafood Ventures
3 pounds cooked King Crab
legs and/or Dungeness
clusters (cleaned halves
of whole crab)
3 12-ounce bottles
good lager beer
2 lemongrass stalks,
cut in half lengthwise
4-inch piece of fresh
ginger, thinly sliced
3-4 Thai chilies, thinly
8 garlic cloves, peeled
4 limes, cut into
2 green onions,
½ bunch cilantro,
4 tablespoons Vietnamese
Rinse crab under cool running water to remove
any external ice.
In a 6-quart pot with a steamer insert, combine
beer, lemongrass, ginger, half of the chilies,
garlic and half of the lime wedges. Bring the
mixture to an aromatic boil. Place the crab
gently in the steamer, and steam until it is
warmed through, about 4-5 minutes. Remove
and place the crab on a large serving platter.
Sprinkle the crab with the remaining chilies,
green onions, cilantro and fish sauce. Fish sauce
can also be served on the side for dipping. Place
the remaining lime wedges on the platter
around the crab. Makes 2-4 servings.
Planked Alaska Salmon
with Asian Glaze
1 bunch green onions,
trimmed and sliced
2 pounds fresh Alaska
salmon fillets or portions
3 tablespoons pure
2 teaspoons grated
2 teaspoons fresh lime juice
2 teaspoons soy sauce
1½ teaspoons freshly
Special equipment: wood
plank (see note)
Soak wood plank in water for 30 minutes to
2 hours. Dry the plank with paper towels and
spray-coat or lightly oil one side.
Place green onions on the oiled side of the plank.
Top with salmon.
In a small bowl, blend remaining ingredients. Rub
½ to 1 teaspoon of the mixture on each salmon
portion. Let stand for 5 minutes before cooking.
Heat the grill to medium-high.
Place the planked salmon on the grill using
indirect heat (not directly over heat). Reduce
the heat to medium, cover the grill and cook
for 10-15 minutes, or just until the salmon is
opaque throughout. Makes 4-6 servings.
Note: This recipe works great whether you use
a plank or cook it straight on the grill.