Crab with greens


Side dish

Crab with greens

Adapted from “A Taste of Thailand” by David Scott and Kristiaan Inwood (Rider, 1986), this dish is good as a starter or a side dish with rice or noodles.

2 tablespoons vegetable oil

4 garlic cloves, crushed and coarsely chopped

8 ounces cooked or canned crab meat, shredded

1 pound baby spinach or bok choy, coarsely chopped

2 tablespoons fish sauce or soy sauce

Heat the oil over medium-high in a large skillet or wok. Fry the garlic until golden. Add the crab and stir-fry a minute. Add the greens and fry until they start to wilt. Add the fish sauce and season with black pepper to taste. Reduce heat to low, cover pan and simmer a few minutes, until greens are tender. Makes 4 servings.

Per serving: 124 calories (44 percent from fat), 6 g fat (.7 g saturated, 2.5 g monounsaturated), 50 mg cholesterol, 11.8 g protein, 5.5 g carbohydrates, 2.7 g fiber, 1252 mg sodium.

Read more Recipes stories from the Miami Herald

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category