Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 Cooked crabs
1 c Chopped lean pork
1 Onion -- chopped
1 ts Black pepper
1 tb Sugar
1 tb Nuoc Mam sauce -- optional
1 tb Chopped cilantro root
2 Eggs -- separated
1 tb Chopped green onions
1 tb Chopped fresh cilantro
Leaves
1 Fresh red or green chili
Pepper -- finely sliced

* (Cua Tron Voi Thit Lon Xay Va Ngo).

1. Remove the limbs from the crabs. Remove the flesh from the
shells, taking care to keep them intact. Remove the flesh from the
limbs as well. Flake all the flesh and set aside. 2. Combine the
pork, onion, pepper, sugar, Nuoc Mam sauce, if used, and cilantro
root in a food processor or blender. Remove and place in a bowl.
Add the crab meat and egg white. Add the green onions and cilantro
leaves and mix by hand, using more egg 3. Fill the crab shells with
the mixture to form a generous mound. Carefully break the egg yolk
and place 1/2 teaspoon yolk on top of each mound. Sprinkle with
chili. Be very careful when moving the crab shells or else the yolk
will run. (If you thing 4. Place each crab, stuffed side up, in a
large steamer and steam for 20 minutes. Serve with a generous green
salad or Simple Salad recipe from this book.

Recipe Source: VIETNAMESE COOKING - EXOTIC DELIGHTS FROM INDO-CHINA by
Paulette Do Van. Published by Chartwell Books, Inc. Copyright (c)
1993. Recipe formatted by Olivia Liebermann RDSE68B on May, 1995.

Recipe By : "Vietnamese Cooking" by Paulette Do Van, Chartwell
Books

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