Cua Xao Me (Vietnamese Dungeness Crab with Tamarind Sauce)
Cua Xao Me (Vietnamese Dungeness Crab with Tamarind Sauce)
Ingredients
For the Crab
- 4 Dungeness crabs, cooked, about 7 to 8 pounds total
For the Tamarind Sauce
- 1/2 stick unsalted butter
- 1/4 cup crab paste
- 1 tablespoon Knorr tamarind seasoning
- 2 tablespoons granulated sugar
- 2 tablespoons fish sauce, 3 Crabs brand recommended
- 1 teaspoon MSG, optional
- 1 teaspoon black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 2 tablespoons garlic, chopped
- 1 cup onion, chopped
- 1 cup green onion, chopped
- 1/4 cup ginger, thinly sliced
- 1 jalapeño, sliced, optional
- 1 cup water
- 2 tablespoons wet tamarind
For the Cornstarch Slurry
- 1 cup water
- 3 tablespoons cornstarch
Instructions
- 1
Prepare the cornstarch slurry: In a small bowl, whisk together 1 cup of water and 3 tablespoons of cornstarch until smooth. Set aside.
⏱️ 2 min
- 2
Prepare the tamarind mixture: In another small bowl, combine 1 cup of water with 2 tablespoons of wet tamarind. Stir until the tamarind dissolves. Strain the mixture through a fine-mesh sieve to remove any seeds or fibrous bits. Set aside.
⏱️ 3 min
- 3
Prepare the crabs: If using precooked crab from the market, ensure it is reheated thoroughly before proceeding. Carefully open each crab by separating the top shell from the body. Using a small spoon, scoop out all the crab butter (the yellowish-orange substance) from the shell and the crab body into a separate bowl. This is a key flavor component for the sauce. Discard any gills or filters from the crab body.
⏱️ 10 min
- 4
Cut each crab body into 3 pieces. This usually involves cutting the body in half, then each half into 2-3 pieces, ensuring legs and claws remain attached to the body sections. Repeat for all crabs.
⏱️ 5 min
- 5
Heat a large wok or pot over medium heat. Add 1/2 stick of unsalted butter. Once the butter is melted and bubbling, add the 1/4 cup of thinly sliced ginger and 2 tablespoons of chopped garlic. Sauté until the garlic turns a light golden color, about 1 to 2 minutes.
⏱️ 3 min
- 6
Add the sliced jalapeños (if using) and 1 cup of chopped onion to the wok. Stir and cook for another 1 to 2 minutes until the onions soften slightly.
⏱️ 2 min
- 7
Stir in 1/4 cup of crab paste and fry for 10-15 seconds, continuously stirring to combine it with the aromatics.
⏱️ 1 min
- 8
Add the reserved crab butter, 1/2 tablespoon of garlic powder, 1/2 tablespoon of onion powder, 2 tablespoons of granulated sugar, 1 teaspoon of MSG (if using), 1 teaspoon of black pepper, 1 tablespoon of Knorr tamarind seasoning, and 2 tablespoons of fish sauce. Stir everything thoroughly to combine.
⏱️ 2 min
- 9
Pour in the prepared tamarind mixture and bring the sauce to a gentle simmer.
⏱️ 2 min
- 10
Gradually whisk in the cornstarch slurry to the simmering sauce. Continue to simmer, stirring constantly, until the sauce thickens to your desired consistency. Taste the sauce and adjust seasonings (more tamarind powder for sourness/saltiness, sugar for sweetness) as needed.
⏱️ 3 min
- 11
Add 1 cup of chopped green onion and the prepared crab pieces to the wok. Toss gently to completely coat all the crab pieces with the rich tamarind sauce.
⏱️ 2 min
- 12
Serve immediately and enjoy your Cua Xao Me!
⏱️ 1 min
Kitchen Tools
Cua Xao Me (Vietnamese Dungeness Crab with Tamarind Sauce)
For the Crab
- 4 Dungeness crabs, cooked, about 7 to 8 pounds total
For the Tamarind Sauce
- 1/2 stick unsalted butter
- 1/4 cup crab paste
- 1 tablespoon Knorr tamarind seasoning
- 2 tablespoons granulated sugar
- 2 tablespoons fish sauce, 3 Crabs brand recommended
- 1 teaspoon MSG, optional
- 1 teaspoon black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 2 tablespoons garlic, chopped
- 1 cup onion, chopped
- 1 cup green onion, chopped
- 1/4 cup ginger, thinly sliced
- 1 jalapeño, sliced, optional
- 1 cup water
- 2 tablespoons wet tamarind
For the Cornstarch Slurry
- 1 cup water
- 3 tablespoons cornstarch
Instructions
- 1
Prepare the cornstarch slurry: In a small bowl, whisk together 1 cup of water and 3 tablespoons of cornstarch until smooth. Set aside.
⏱️ 2 min - 2
Prepare the tamarind mixture: In another small bowl, combine 1 cup of water with 2 tablespoons of wet tamarind. Stir until the tamarind dissolves. Strain the mixture through a fine-mesh sieve to remove any seeds or fibrous bits. Set aside.
⏱️ 3 min - 3
Prepare the crabs: If using precooked crab from the market, ensure it is reheated thoroughly before proceeding. Carefully open each crab by separating the top shell from the body. Using a small spoon, scoop out all the crab butter (the yellowish-orange substance) from the shell and the crab body into a separate bowl. This is a key flavor component for the sauce. Discard any gills or filters from the crab body.
⏱️ 10 min - 4
Cut each crab body into 3 pieces. This usually involves cutting the body in half, then each half into 2-3 pieces, ensuring legs and claws remain attached to the body sections. Repeat for all crabs.
⏱️ 5 min - 5
Heat a large wok or pot over medium heat. Add 1/2 stick of unsalted butter. Once the butter is melted and bubbling, add the 1/4 cup of thinly sliced ginger and 2 tablespoons of chopped garlic. Sauté until the garlic turns a light golden color, about 1 to 2 minutes.
⏱️ 3 min - 6
Add the sliced jalapeños (if using) and 1 cup of chopped onion to the wok. Stir and cook for another 1 to 2 minutes until the onions soften slightly.
⏱️ 2 min - 7
Stir in 1/4 cup of crab paste and fry for 10-15 seconds, continuously stirring to combine it with the aromatics.
⏱️ 1 min - 8
Add the reserved crab butter, 1/2 tablespoon of garlic powder, 1/2 tablespoon of onion powder, 2 tablespoons of granulated sugar, 1 teaspoon of MSG (if using), 1 teaspoon of black pepper, 1 tablespoon of Knorr tamarind seasoning, and 2 tablespoons of fish sauce. Stir everything thoroughly to combine.
⏱️ 2 min - 9
Pour in the prepared tamarind mixture and bring the sauce to a gentle simmer.
⏱️ 2 min - 10
Gradually whisk in the cornstarch slurry to the simmering sauce. Continue to simmer, stirring constantly, until the sauce thickens to your desired consistency. Taste the sauce and adjust seasonings (more tamarind powder for sourness/saltiness, sugar for sweetness) as needed.
⏱️ 3 min - 11
Add 1 cup of chopped green onion and the prepared crab pieces to the wok. Toss gently to completely coat all the crab pieces with the rich tamarind sauce.
⏱️ 2 min - 12
Serve immediately and enjoy your Cua Xao Me!
⏱️ 1 min