Poo Ja (Crab And Pork)

This is traditionally made from small whole fresh crabs. The fresh crabs are droped into boiling water to quickly cook After they cool a bit you split the shells and remove the meat. You use the top shell to hold the pu ja.

Sometimes I just use Dungeness crab or even good quality canned crab in the tin. I only use the really good quality which costs $10 to $20 for a 1# can. You can use those cute little ramekins instead of crab shells for this tasty appetizer, although the shells make a fun first course or appetizer.

You should use a bamboo steamer or a steamer with a towel under the lid to prevent condensation dripping on the crab.

1 duck egg (or large hen's egg)
2 Tbs minced garlic
2 Tbs chopped coriander/cilantro (including the root if possible)
4 oz. crabmeat
4 oz. lean ground pork
2 Tbs fish sauce
1 Tbs light soy sauce
Pinch of sugar

Combine all the ingredients in a food processor, and then spoon a quarter of the mixture into each of four crab shells or ramekin dishes, and steam for about 15 minutes until cooked.

Serve on a leaf or two of lettuce.

Garnish with slivered lengthwise red and green chiles and coriander leaves.

Note: You can make this spicy by adding a little minced Thai chiles (phrik chee fa).