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Food by VICE

Crab with Chives, Spring Onions, Mint, and Ginger Recipe

Four kinds of crab + tons of fresh herbs = your best spring dish yet.

by Margot Henderson
May 12 2016, 3:30pm

Servings: 6
Prep time: 10 minutes
Total time: 25 minutes

Ingredients

1/4 cup olive oil
1/4 cup finely chopped chives
1/4 cup finely chopped cilantro, plus 1 cup whole leaves
1/4 cup finely chopped tarragon
4 red chile peppers, trimmed, seeded, and sliced
2 bunches of spring onion, trimmed and thinly sliced
1 (2-inch piece) ginger, peeled and grated
1/3 cup white wine
4 soft shell crabs, cleaned and halved
8 ounces claw crab meat
8 ounces jumbo lump crab meat
6 cracked stone crab claws (about 1 pound)
1/4 cup finely chopped mint
good bread, for serving

Directions

1. Heat the oil in a large skillet over medium-high. Add the chives, 1/4 cup (56 grams) of the cilantro, the tarragon, red peppers, spring onion, and the ginger and cook until soft, about 4 minutes. Add half of the wine and cook 3 minutes longer.

2. Add in the soft shell crabs, cover, and cook until they turn bright red, about 3 minutes. Add in the remaining cilantro and wine and the claw, lump, stone crabs, and mint and cover. Cook until slightly thick, about 3 minutes. Season with salt and pepper and serve with a big old chunk of bread, to soak up all that good broth, and maybe even a glass of white wine.

From Dirty Work: Mastering the Art of Spicy Crab with Margot Henderson