March 09, 2019
"From our Saturday newspaper The Weekend West. Times are estimated."
- Serving Size: 1 (425.2 g)
- Calories 386.1
- Total Fat - 20.5 g
- Saturated Fat - 7.3 g
- Cholesterol - 68.7 mg
- Sodium - 4413.3 mg
- Total Carbohydrate - 30.6 g
- Dietary Fiber - 2.6 g
- Sugars - 5.5 g
- Protein - 21.5 g
- Calcium - 81 mg
- Iron - 3.7 mg
- Vitamin C - 37.1 mg
- Thiamin - 0.3 mg
Bring a large saucepan of water to the boil and add fine salt and crab and cook for 7 minutes or until just cooked through.
Drain, reserving 3 cups of the liquid, and transfer crab to a bowl of iced water.
Crack crab and extract meat and reserve the shell and set the meat aside.
Combine reserved cooking liquid, shell and stock in same pan and put over a medium heat and simmer for 15 minutes or until reduced to 3 cups and then strain and discard solids and set liquid aside.
Heat 1⁄2 of the oil in a large deep frying pan over a medium heat and add onion, garlic, bay leaves and lemon zest and cook for 3 minutes or until aromatic and then transfer to a bowl and set aside.
Heat remaining oil in same pan and add rice and cook for 3 minutes or until light golden and then pour in fish sauce and 1⁄3 of the reserved crab stock and bring to a simmer, without stirring and once liquid is absorbed, add another 1⁄3 of the stock and lemon juice and simmer, without stirring.
Shake pan, then add remaining stock and simmer, without stirring, until rice is just tender.
Season with salt and pepper and stir in crab meat, onion mixture, butter and chives and serve immediately with lemon wedges.
Tips & Variations
No special items needed.