Most Filipinos are not very fond of Vietnamese or Thai dishes because of the strong spicy taste. But in fairness most of their dishes are tasty like this garlic roasted crab. There is a Vietnamese restaurant in the U.S. called Thang Long (means “rising dragon”, an old name for Hanoi) where this signature dish came from. Nobody minds the price tag of this dish maybe because it was so delicious. Maybe what makes it so delicious is the kind of crab they are using for this dish, which is a Dungeness crab but we have our own mudcrabs or locally known as “alimango” that can be an ideal substitute.
4 pcs Mudcrabs (alimango) about 3/4 to 1 kilo each, cleaned and top shell opened
1 whole head garlic, minced
2 Tbsp. whole cracked pepper, divided
2 Tbsp. salt
1/4 cup water
1 to 2 cups olive oil or you can combine salad oil and olive oil
1/4 cup butter
1 whole head garlic, crushed
salt and pepper to taste
How to cook Vietnamese Style Garlic Roasted Crab:
- Preheat oven to 350 °F. Clean crabs well. Put crabs, minced garlic, crushed pepper, 2 Tbsp. salt, and the water in a pot.
- Bring to a boil (5 minutes per 3/4 kilo of crabs). When the crabs turn orange, divide each crab into 4 if crabs are 1 kilo and into two parts if the crabs are half a kilo size. You can also crack the claws.
- In a separate deep pan, heat olive oil, butter, crushed garlic, a little salt and pepper.
- Add the crabs and saute until well coated but don’t fry. Arrange in an oven-proof dish and cook in the oven for 10 minutes.
- Sprinkle with a mixture of salt and pepper and serve with the shells on top.