This recipe is easy to realise and can be prepared in advance. You'll just have to steam the crabs on last minute.
For 4 persons, you'll need :
4 blue crabs (or similar)
2 large coriander roots
3 garlic cloves
1 teaspoon white peppercorn
200 g minced pork
1 teaspoon coconut sugar
1 teaspoon fish sauce
2 tablespoons oyster sauce
2 spring onions, chopped
1 egg yolk
1 tablespoon coriander leaves, chopped
2 fresh chillies, finely sliced
Prepare the crab : Twist off the claws and legs. Reserve the claws. Cut the legs lengthwise with scissors (blue crabs have very soft legs). Remove the flesh. Set aside. Place your fingers between the gap where the body meets the shell and pull upwards to separate the body from the shell. Reserve the shell. Pull away the feathery gills. Use a large knife to quarter the body and, with a lobster pick or skewer, remove the flesh out of the cavities. Set aside.
Pound coriander roots, garlic cloves and peppercorn to achieve a smooth paste.
In a bowl, combine coriander paste, pork, sugar, fish sauce, oyster sauce, spring onions and crab meat. Mix well.
Fill the crab shells. Using a brush, add a thin layer of egg yolk on top of the crab fillings. Then sprinkle with sliced chilli and coriander.
Place the crabs, stuffed side up, in a steamer for about 20 minutes.
Serve with a sweet and sour cucumber relish.
Variation : stuffed steamed scallops.