Ingredients:

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

2 eggs

3 tablespoons (45 mL) fine breadcrumbs

2 cups vegetable oil (500 mL) (for deep frying)

Fresh cilantro sprigs (optional)

Red chile, thinly sliced (optional)

Directions:

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.