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Dancing Crab Recipe

Name: Somo Kitchen & Sushis Dancing Crab Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Ingredients: 2 each live Dungeness or soft-shell crab (cleaned, halved); 8 each large shrimp (peeled, deveined); 16 each mussels (scrubbed, debearded); 6 tbs unsalted butter; 2 tbs neutral oil (vegetable or canola); 6 clove garlic (minced); 2 tsp ginger (fresh, minced); 1 each shallot (finely chopped); 2 tsp thai bird chiles (finely chopped) or red pepper flakes; 2 tbs tomato paste; 1 cup low-sodium chicken or seafood stock; 0.5 cup dry white wine; 1 tsp lemongrass paste or minced lemongrass; 2 tbs lime juice (fresh); 1 tbs fish sauce; 1 tbs light brown sugar; 1 tsp cornstarch; 1 tbs water (for slurry); 4 each scallions (green parts sliced, white parts thinly sliced); 0.5 cup fresh cilantro (chopped); 0.25 cup fresh basil (Thai basil recommended); 1 tsp sesame seeds (toasted); 4 each lime wedges; 4 servings crusty bread or steamed jasmine rice; 1 tsp sea salt; 0.5 tsp freshly ground black pepper

Inspired by Somo Kitchen & Sushi

Time1h

Serves4

Make Dancing Crab Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Seafood

2 each live Dungeness or soft-shell crab (cleaned, halved)

8 each large shrimp (peeled, deveined)

16 each mussels (scrubbed, debearded)

Sauce

6 tbs Unsalted butter

2 tbs neutral oil (vegetable or canola)

6 clove Garlic (minced)

2 tsp ginger (fresh, minced)

1 each shallot (finely chopped)

2 tsp thai bird chiles (finely chopped) or red pepper flakes

2 tbs tomato paste

1 cup low-sodium chicken or seafood stock

1/2 cup dry white wine

1 tsp lemongrass paste or minced lemongrass

2 tbs lime juice (fresh)

1 tbs Fish sauce

1 tbs light brown sugar

1 tsp Cornstarch

1 tbs water (for slurry)

Aromatics & Garnish

4 each scallions (green parts sliced, white parts thinly sliced)

1/2 cup fresh cilantro (chopped)

1/4 cup fresh basil (Thai basil recommended)

1 tsp sesame seeds (toasted)

4 each Lime wedges

Serving

4 servings crusty bread or steamed jasmine rice

Seasoning & Finish

1 tsp sea salt

1/2 tsp freshly ground black pepper

Method

Seafood

Prepare crab

If using live crab, humanely dispatch, rinse under cold water, crack the claws slightly and halve through the carapace so heat and sauce penetrate. Pat dry and set aside. If using pre-cooked or soft-shell, clean and halve as above.

Prep other shellfish

Rinse shrimp and mussels. Discard any mussels with broken shells or that do not close when tapped. Pat shrimp dry and set all seafood on a tray ready for cooking.

Sauce

Sear seafood

In a large heavy skillet or wok over medium-high heat, add 1 tablespoon oil and 1 tablespoon butter. When hot, add crab halves cut-side down and sear 2–3 minutes until lightly browned. Flip and sear the other side 1–2 minutes. Remove crab to a plate. Add remaining 1 tablespoon oil, 1 tablespoon butter and quickly stir-fry shrimp 1–2 minutes until turning pink. Remove shrimp. Add mussels, pour 1/4 cup white wine, cover and steam 2–3 minutes until they open. Remove mussels (discard any unopened) and reserve all juices from the pan.

Build the sauce

Reduce heat to medium. Add remaining butter (4 tbs) to the pan with any collected shellfish juices. Add shallot, the white parts of scallions, garlic, ginger, lemongrass and chiles. Sauté 1–2 minutes until fragrant and translucent, stirring so aromatics don't burn. Stir in tomato paste and cook 30–45 seconds to deepen flavor.

Deglaze & simmer

Pour in remaining 1/4 cup white wine and scrape browned bits. Add stock, fish sauce, lime juice and brown sugar. Stir to combine, bring to a gentle simmer and cook 3–4 minutes so flavors meld.

Thicken sauce

Mix cornstarch with 1 tablespoon water to make a slurry. Whisk slurry into simmering sauce and cook 1–2 minutes until sauce thickens slightly. Taste and adjust seasoning with salt and pepper.

Finish & Assemble

Combine seafood and sauce

Return crab, shrimp and mussels to the skillet, spooning sauce over and arranging pieces so they sit in the sauce. Cover and cook 2–3 minutes more to heat everything through and let crab absorb flavors. If sauce reduces too much, add up to 1/4 cup stock or water.

Garnish

Turn off heat. Sprinkle sliced green parts of scallions, cilantro, basil and toasted sesame seeds over the seafood. Squeeze lime wedges over the dish to taste.

Serve

Transfer the Dancing Crab to a large shallow serving bowl or platter. Serve immediately with crusty bread to soak the sauce or steamed jasmine rice and additional lime wedges on the side.

Final seasoning

At the table, offer extra fish sauce, lime and chili flakes so diners can adjust salt and heat to taste.