3 large whole crabs
1 cup (250 mL) ground pork
1 tablespoon (15 mL) Thai Kitchen® Premium Fish Sauce
1/2 tablespoon (7 mL) chopped fresh cilantro
1 teaspoon (5 mL) minced garlic
1/2 teaspoon (2 mL) salt
1/4 teaspoon (1 mL) ground black pepper
3 tablespoons (45 mL) fine breadcrumbs
2 cups vegetable oil (500 mL) (for deep frying)
Fresh cilantro sprigs (optional)
Red chile, thinly sliced (optional)
RINSE crabs. Place crabs in steamer basket. Cook on high heat 5 to 8 minutes. Cool crabs slightly. Remove meat from crabs and place in bowl. Reserve crab shell bodies. Mix crab meat with pork, fish sauce, cilantro, garlic, salt, pepper and 1 beaten egg until well blended. Stuff mixture into crab shells.
BEAT remaining egg in small bowl. With a spoon or small brush, brush egg on top of the crab and pork stuffing. Press into the breadcrumbs.
HEAT oil in large skillet on medium-high heat. Place the stuffed crabs, breadcrumb side down, into the oil. Fry 3 to 5 minutes or until breadcrumbs are golden brown. Garnish with cilantro sprigs and chile slices, if desired.