Careme

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab

  about 2 lb, cleaned if possible $9.99
• Cucumber

  1, thinly sliced $0.99
• VeeTee® Sticky Rice

  1 tray, 10.6 oz $3.99
• Son Premium Fish Sauce

  1 1/2 tablespoons $11.79
• Fresh Organic Limes

  2 $1.50
• Organic Cilantro

  1/2 bunch $1.99
• Mint

  1/3 cup leaves $1.49
• Fresh Green Serrano Peppers

  1 small, thinly sliced $4.99
• Green Onions

  2, thinly sliced $1.50
• Private Selection® Petite Grape Snacking Tomatoes

  1 cup, halved $3.50
• uncooked white rice

  1 tablespoon, for toasted rice powder
• brown sugar or palm sugar

  2 teaspoons
• kosher salt

  to taste

Instructions

1. Prep the produce: thinly slice the cucumber and serrano, halve the tomatoes, slice the green onions, chop the cilantro stems separately from the leaves, tear the mint, and juice 1 1/2 limes; cut the remaining lime half into wedges.
2. Make toasted rice powder by stirring the uncooked rice in a dry skillet over medium heat for 4 to 5 minutes until deep golden and nutty, then crush it with a mortar, spice grinder, or the bottom of a heavy pan.
3. Mix the Isan-style jaew sauce: combine fish sauce, lime juice, sugar, serrano, green onions, 1 tablespoon chopped cilantro leaves, and 2 teaspoons toasted rice powder; taste and adjust with more lime, sugar, or chile as desired.
4. Toss the cucumber salad in a bowl with the cucumber, tomatoes, mint, remaining cilantro leaves, a pinch of salt, a squeeze of lime, and 1 to 2 spoonfuls of the jaew sauce; chill while the crab steams.
5. Set a large pot with a steamer basket over 1 inch of water; add cilantro stems and the squeezed lime half to the water, bring to a boil, then add the crab. If the crab is already cooked, steam 6 to 8 minutes until hot; if raw, steam 16 to 18 minutes until the shell is bright orange and the meat is opaque and reaches 145°F.
6. While the crab steams, warm the sticky rice in a small covered saucepan with 2 tablespoons water over low heat for 3 to 4 minutes, fluffing once; keep covered off heat.
7. Transfer the crab to a board, crack the legs and claws, and portion the body and legs for easy eating; discard any inedible gills if cleaning after steaming.
8. Plate the cracked crab with cucumber-tomato herb salad, warm sticky rice, lime wedges, and the jaew sauce in a small bowl for dipping and spooning over the crab.