Drunken Crab

Cua Nấu Bia

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

Here’s an easy and imaginative approach to boiling crab. Ideally, when it comes to cooking any shellfish with beer, you should use flat beer, because fresh beer tends to give the shellfish a metallic taste. Do not bother washing the crabs, as this will make them lose their briny taste. Spread some newspapers over the table and enjoy eating the crabs with a blend of salt, pepper, and lime. Salt and pepper are for flavoring, and the acidity of the lime helps to cut the crabs’ richness. Hint: I think it makes for a more comprehensive and holistic cooking experience if you are drinking some of the beer involved in preparing this dish. I encourage drinking a cold one as an excellent counterpoint to boiling the crab in the boiling beer. I discourage drinking a cold one while driving home after purchasing your fresh crab.

Ingredients

    Method