- 1 bunch cilantro
- 3 stalks lemongrass
- 2-3 12oz. cans of beer
- 1/2 cup kalamansi juice
- 1 dozen live blue crabs, rinsed
- Spread the cilantro across the bottom of a pot or dutch oven large enough to hold all of the crabs. Cut the lemongrass stalks in half, then pound the bottom white portion of each stalk with a mallet, or the back of a knife. Place the lemongrass in the bottom of the pot in a criss-cross pattern.
- Pour the beer and kalamansi juice into the pot. Place the pot over high heat, and bring the liquid to a boil. Once the liquid boils, add the live crabs to the pot and cover with lid. Steam until the shells of the crabs turn bright red-orange, about 10-15 minutes.
- Remove the crabs from the pot using tongs. Serve immediately.
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