Steamed Lemon Grass with Crab Legs

Steamed Alaskan king crab legs with lemongrass, ginger, and garlic on a serving platter. — Crab legs steamed with crushed lemongrass, ginger, and garlic.

5.0 from 1 vote

Steamed crab legs already feel a little special. But when you cook them with crushed lemongrass, ginger, and garlic in a covered pot, the aroma fills the kitchen before the dish even reaches the table. The crab stays sweet and juicy, while the sauce clings to the shells in a savory, fragrant glaze.

This is a quick Cambodian-style seafood dish that works just as well for a weeknight dinner as it does for a small gathering. Pre-cooked Alaskan king crab legs keep the cooking simple. The flavor comes from the aromatics and a short, gentle steam.

What You Need

The ingredient list is short. Crab legs are the main event, and the rest is built from pantry-friendly Cambodian seasonings. Lemongrass gives the dish its bright citrus aroma, while ginger and garlic add warmth.

Fish sauce brings salty depth, and oyster sauce adds a subtle sweetness and body. A little oil helps the aromatics cook without burning. Salt and pepper are added to taste, so start light—the sauces are already salty.

Equipment

Large pot: To heat the oil, cook the aromatics, and steam the crab legs with the lid on.
Garlic press: To press the garlic cloves quickly so they release their flavor into the oil.
Chef’s knife: To cut the ginger and lemongrass into pieces that fit in the pot and crush easily.
Cutting board: To prepare the ginger and lemongrass safely.
Measuring spoons: To measure the oil, fish sauce, and oyster sauce.
Wooden spoon: To stir the aromatics and toss the crab legs without scratching the pot.
Tongs: To turn and lift the hot crab legs during cooking and serving.
Serving platter: To transfer the finished crab legs and spoon the sauce over them.

How to Make Cambodian Steamed Crab Legs with Lemongrass

Step 1: Prepare the aromatics

Press the garlic cloves. Crush the ginger and lemongrass with the flat side of a chef’s knife or a mortar and pestle so they split open and release their aroma. Keep the pieces large enough that they do not burn quickly.

Step 2: Cook the aromatics

Heat the vegetable oil in a large pot over medium-high heat. Add the pressed garlic, crushed ginger, and crushed lemongrass. Cook and stir until the aromatics turn brown and fragrant, about 5 minutes.

Step 3: Season the pot

Stir in the fish sauce, oyster sauce, salt, and pepper until everything is blended. Let the sauces bubble gently for a few seconds so the flavors come together.

Step 4: Steam the crab legs

Add the thawed crab legs to the pot. Cover and cook over medium heat for about 15 minutes, tossing occasionally, until the crab legs are heated through. The shells should feel hot, and the sauce should coat them evenly.

Cooking Tips

Because the crab legs are already cooked, you are really just heating them through and letting them absorb the sauce. Try not to leave them in the pot much longer than needed, or the meat can start to dry out.

Taste the sauce before adding extra salt. Fish sauce and oyster sauce are both salty, so the dish may not need much additional seasoning.

How to Serve

Transfer the crab legs to a serving platter and spoon some of the sauce from the pot over the top. Serve them hot with steamed jasmine rice to soak up the savory juices. A simple cucumber or tomato salad on the side adds a fresh contrast.

If you enjoy crab, you might also like our Fish Maw and Crab Soup for a softer, broth-based dish, or our Stir Fry Curry Crabs for a richer, spiced version. For a deeper look at how crab fits into Cambodian coastal food culture, see this Kep Crab Market guide.

Recipe Notes

This recipe uses frozen pre-cooked Alaskan king crab legs. Thaw them completely in the refrigerator before cooking so they heat evenly.

Oyster sauce brands vary. Some contain wheat or soy, so check the label if you are cooking for someone with a gluten or soy allergy.

Frequently Asked Questions

Is this dish spicy?

No. The recipe does not include chili. The flavor comes from lemongrass, ginger, garlic, fish sauce, and oyster sauce, so it is savory and aromatic rather than hot.

Can I reheat leftovers?

Yes. Reheat the crab legs gently in a covered pot over medium heat until they are hot all the way through. The CDC advises reheating crab dishes to 165°F for food safety.

How many calories are in a serving?

Alaskan king crab legs are lean. Nutrition data for cooked Alaska king crab lists about 130 calories per leg before the oil and sauces are added. A realistic estimate for this recipe is around 250–300 calories per serving, depending on how much sauce you spoon over the crab. This is an estimate, not a lab-tested value.

Final Thoughts

This dish is a good reminder that Cambodian seafood cooking does not need to be complicated. A few crushed aromatics, a covered pot, and a short steam are enough to turn pre-cooked crab legs into something fragrant and satisfying. Serve it with rice and plenty of napkins, and let the sauce do the rest.