Instructions

• 1 - Prepare crab and aromatics:
  Clean the mud crab thoroughly, remove shell’s top part and halve. Smash the lemongrass stalks and finely chop the white parts. Slice ginger, mince garlic, and thinly slice red chili if using.
• 2 - Sauté Aromatics:
  Heat vegetable oil in a heavy pan over medium heat. Add minced garlic, chopped lemongrass, ginger, and red chili. Sauté until fragrant and golden, about 3-5 minutes.
• 3 - Cook crab in spicy lemongrass broth:
  Add the crab pieces to the pan and stir well to coat with the aromatic mixture. Pour in coconut milk, fish sauce, and palm sugar. Reduce heat to medium-low, cover and simmer gently for 8-10 minutes until crab meat is cooked through.
• 4 - Final season and garnish:
  Adjust seasoning with extra fish sauce or sugar if needed. Transfer crab and sauce to a serving dish. Garnish with fresh coriander leaves and serve with lime wedges on the side.
• 5 - Serve:
  Serve hot with steamed jasmine rice or crusty bread to soak up the flavorful sauce.