Steam Crab with Seaweed Aioli
Steam Crab with Seaweed Aioli
Get this quick and easy seafood recipe by Ili Sulaiman from By The Sea With Ili.
  • Difficulty Level Easy
  • Technique Steaming
  • Preparation Time 15 minutes
  • Cooking Time 45 minutes
  • Yield 3 servings
  • Steam Crab:
  • 1 kilogram Crabs
  • 2 centimeter Ginger
  • 4 stalks Spring onion
  • Seaweed Aioli:
  • 1 clove Garlic
  • Ground Black pepper
  • Salt
  • 3 Egg yolks
  • 1 teaspoon Wasabi paste
  • 500 millilitres Vegetable oil/ Peanut oil
  • 2 sheet dried Nori seaweed
  1. Slice up ginger. Cut 2 stalk of spring onions into half. Shred the rest of the spring onions for plating
  2. Line a bamboo steamer with ginger and spring onion. Place crabs in the bamboo steamer
  3. Place steamer on a pot of boiling water. Close the lid and cook for 15-20 minutes, until the crabs turn bright orange
  4. Take crabs out from the steamer and set aside to cool down
  5. Sprinkle salt on garlic clove and press it into mush. Chop nori seaweed sheets into 5cm wide strips
  6. In a large mixing bowl, put in egg yolk and wasabi paste. Whisk it up. While whisking, slowly drizzle in vegetable oil. Add in mashed garlic and salt to taste. Add in half of the nori seaweed into the mixture and mix it up
  7. Scoop out the aioli into a serving bowl and garnish with nori seaweed
  1. Chef’s tip:
  2. For serving, line a plate/basket with shredded spring onions or radish and place the crabs on top. Garnish with lime wedges. The seaweed aioli serves a dip for the crabmeat with lime juice squeezed on

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