Fresh Crab Sauteed in Salt and Pepper

Cua Rang Muối

Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About

Served at practically every restaurant during a wedding reception or family gathering, cua rang muoi is a popular item simply because it is a fantastic dish that many think is too laborious to make at home. Cua rang muoi should be served as one course among many other courses. This recipe requires that the crab be served with its shell still on but broken, so that the flavors will permeate the meat; that also makes it easier for your diners to eat. The recipe calls for a lot of salt and black pepper, but because you're cooking the crab in the shell, its not overpowered by the salt or pepper. Cua rang muoi is a hands-on dish and therefore is not served with utensils. If possible, try to get the freshest crab possible rather than a frozen one. There is a popular variation of this dish made with lobster, called tom hum (lobster) rang muoi. Feel free to simply replace the crab in this recipe with lobster.

Ingredients

    Method