Fast Recipes

Ginger and beer-steamed crab

Australian Gourmet Traveller fast Asian-style seafood recipe for ginger and beer steamed crab

By Kathleen Gandy
  • Serves 6
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Ginger and beer steamed crab


  • 4 raw blue swimmer crabs, cleaned and halved lengthways (about 700gm each)
  • 750 ml lager
  • 2 tbsp oyster sauce
  • ¼ tsp sesame oil
  • 1 clove of garlic, chopped
  • 2 tbsp ginger, cut into julienne
  • 4 green onions, cut into 5cm lengths
  • 2 stalks of lemongrass, white parts only, bruised
  • To serve: thinly sliced long red chilli, baby coriander leaves, thinly sliced green onions and steamed jasmine rice


  • 1
    Place crab halves in a large bowl, then add 60 ml beer, oyster sauce, sesame oil, garlic and 1 tbsp ginger, cover and refrigerate for 15 minutes.
  • 2
    Place remaining beer and ginger, green onions and lemongrass in the base of a wok. Place crab pieces and marinade in a heatproof shallow dish in a bamboo steamer over wok, bring beer mixture to the boil, then steam for 15 minutes or until crab is just cooked, adding boiling water to wok if necessary.
  • 3
    Transfer crab and cooking liquid to a large plate or bowl, scatter with chilli, coriander and green onions and serve immediately, with steamed rice passed separately.