Cua Bể Ram Mặn, or Caramelized Dungeness Crabs, is a beloved Vietnamese seafood dish known for its sweet, salty, and umami flavors. This recipe calls for fresh Dungeness crab cooked in a caramel sauce made with fish sauce, garlic, and other aromatic seasonings. The crabs develop a beautiful golden caramelized exterior when finished. Cua Bể Ram Mặn likely originated in the fishing villages along Vietnam’s central coast, where Dungeness crabs are plentiful. It has since become a specialty of the city of Nha Trang. This dish is often served at celebrations and special occasions. Proper timing and temperature control are essential for getting that perfect caramelized crab! When done right, the crabs will have a complex depth of flavor.
Ingredients For Cua Bể Ram Mặn
Cua Bể Ram Mặn features both fresh and pantry staple ingredients.
- Dungeness crab – 2 medium crabs, about 2 pounds each. Dungeness crab is common on the Pacific coast. Substitute blue crab or another meaty crab variety if needed.
- Fish sauce – 1/3 cup. Use a quality Vietnamese nuoc mam fish sauce. Substitute soy sauce or salt if fish sauce is unavailable.
- Granulated sugar – 1/3 cup white sugar or coconut sugar
- Garlic – 3 large cloves, minced
- Shallots – 3 medium shallots, thinly sliced
- Black pepper – 1/2 teaspoon ground black pepper
- Vegetable oil – 2 tablespoons
- Chicken stock – 1 cup, for thinning sauce
- Jasmine rice – Cooked, for serving
- Cucumbers – Thinly sliced, for garnish
- Cilantro – Chopped, for garnish
- Lime wedges – For squeezing over the crab.
Preparation For Cua Bể Ram Mặn
Proper preparation of the crabs is key. Here are the steps:
- Clean the crabs by removing the top shell, gills, and viscera. Rinse well.
- Use kitchen shears to cut the crab bodies in half. Crack the legs and claws slightly to help the sauce permeate.
- Combine the fish sauce, sugar, garlic, shallots, and pepper in a small bowl. Stir to dissolve the sugar. This will be the ram mặn sauce.
- Prepare a steamer pot or bamboo steamer. Steam the halved crabs for 8 minutes until partially cooked.
Cooking Instructions Cua Bể Ram Mặn
Cooking the crabs in the caramelized ram mặn sauce adds complex sweet and salty flavors.
- Heat 2 Tbsp vegetable oil in a large sauté pan over medium-high heat.
- Add the ram mặn sauce mixture to the pan. Cook for 2-3 minutes, stirring constantly, until the sugar caramelizes into a thick, bubbling sauce. Be very careful, as the hot sugar can splatter.
- Once the sauce takes on a dark golden caramel color, add 1 cup chicken stock. This will thin the sauce slightly.
- Add the steamed crab halves to the pan, shell-side down. Cook for 4-5 minutes until the crab shells are glazed and caramelized. Flip and coat the other side in sauce for 2 minutes.
- The crab is finished when the shells develop an amber, sticky sheen from the caramelized sauce. The meat inside should be just cooked through.
Serving Suggestions Cua Bể Ram Mặn
Cua Bể Ram Mặn is best served immediately, while hot. Here are some serving tips:
- Mound the caramelized crab over a bed of jasmine rice on a deep plate or bowl.
- Garnish with sliced cucumbers, chopped cilantro, and lime wedges.
- Provide crab cracker tools and small dipping bowls for the sauce.
- Encourage guests to use their hands to pick crab meat from the shells.
- Offer moist towelettes for sticky fingers!
The vibrant colors and aromas of this dish make it a feast for the senses.
Tips and Variations Cua Bể Ram Mặn
- For a less sweet sauce, reduce the amount of sugar by a tablespoon at a time.
- Add fresh Thai chiles or crushed red pepper flakes for some heat.
- Stir in fresh cilantro or Thai basil right before serving for a flavor boost.
- Swap the chicken stock for vegetable or seafood stock for a vegetarian/pescatarian option.
- For special occasions, serve the crab on a bed of cellophane noodles.
- Leftovers can be stored for 2-3 days refrigerated. Reheat gently before serving.
Feel free to experiment with the ram mặn sauce until you achieve your ideal balance of salty, sweet and savory.
Cultural Context Cua Bể Ram Mặn
Seafood is essential to Vietnamese cuisine and culture. As a coastal civilization, the Vietnamese have long relied on the bounty of the sea for sustenance. Crab also holds symbolic meaning, with its hard shell representing prosperity and protection.
According to folklore, Cua Bể Ram Mặn originated hundreds of years ago in Nha Trang. Local fishermen heading out to sea would pack crabs cooked with caramel sauce as provisions, since the dish keeps well without refrigeration. The crabs became associated with the safe return of fishermen.
Today, Cua Bể Ram Mặn is still considered a special occasion dish in Vietnam. It often makes an appearance at engagements, weddings, and Lunar New Year celebrations as a wish for sweetness in life.
Conclusion: Cua Bể Ram Mặn
Cua Bể Ram Mặn, or Caramelized Dungeness Crab, is a standout Vietnamese recipe that balances complex flavors. With its origins in Nha Trang’s fishing culture, this regional specialty combines fresh seafood with a sweet, salty, and aromatic caramel sauce. Home cooks will enjoy producing this visually stunning dish, but should take care with the hot caramel. Served over jasmine rice and garnished with herbs and lime, Cua Bể Ram Mặn makes for a unique cultural experience and a feast for the senses. This beloved Vietnamese dish is perfect for special celebrations and seafood lovers alike.
How To Make Cua Bể Ram Mặn (Caramelized Dungeness Crabs)
Notes
- Adjust for Spice: This recipe is on the mild side. Feel free to add a pinch of red pepper flakes or chopped chilies for a spicier version.
- Five Spice Powder: For an extra layer of complexity, add a pinch of five spice powder to the sauce mixture.
- Freshness Matters: For the best flavor, use fresh ginger and green onions.
- Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently over medium heat until warmed through.
- Crab Selection: While Dungeness crab legs are commonly used, you can substitute with other cooked crab legs like snow crab or king crab. Just adjust the cooking time based on the size of the crab legs.
- MSG: MSG is optional in this recipe. If you prefer not to use it, simply omit it from the ingredient list.
Ingredients
- • 2 lbs Dungeness crab legs (precooked)
- • 3 tbsp Oyster sauce
- • 1 tbsp Soy sauce
- • 2 tbsp Sugar
- • 1 tsp Salt
- • 1 tsp Black pepper
- • 3 tbsp Vegetable oil
- • 3 inch Ginger, sliced
- • 4 Green onions, separated white and green parts
- • 1 tsp MSG (omit if preferred)
- • Pinch of five spice powder (for additional depth of flavor)
- • Chopped chilies (for a spicy kick)
Instructions
- Prep the Sauce: In a small bowl, whisk together the oyster sauce, soy sauce, sugar, salt, and black pepper. Set aside.
- Prep the Aromatics: Slice the ginger and separate the green onions, chopping the white parts and keeping the green parts whole.
- Heat the Oil: In a large wok or pot, heat the vegetable oil over medium-high heat.
- Sauté the Aromatics: Add the sliced ginger and white parts of the green onions to the hot oil. Sauté for 2-3 minutes until fragrant.
- Add the Sauce: Pour in the prepared sauce mixture and bring to a simmer.
- Incorporate the Crab Legs: Add the precooked crab legs to the wok and toss them gently to coat them evenly in the sauce.
- Simmer and Flavor: Simmer for 3-5 minutes, or until the crab legs are heated through and the sauce thickens slightly.
- Garnish and Serve: Turn off the heat and stir in the green parts of the green onions. Transfer the crabs to a serving plate and enjoy immediately with steamed rice.
Nutrition Facts
How To Make Cua Bể Ram Mặn (Caramelized Dungeness Crabs)
Serves: 4 persons
| Amount Per Serving: | ||
|---|---|---|
| Calories | 500 | |
| % Daily Value* | ||
| Total Fat 0 | 0 | |
| Saturated Fat 0 | 0 | |
| Trans Fat 0 | ||
| Cholesterol 200mg | 66.7% | |
| Sodium 500mg | 20.8% | |
| Total Carbohydrate 40 | 13.3% | |
| Dietary Fiber 0 | 0 | |
| Sugars 15 | ||
| Protein 30 | ||
| Vitamin A 0 | Vitamin C 0 | |
| Calcium 0 | Iron 0 | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Cheen Huaye
Executive Chef Marco Velasquez brings his unique, elevated Mexican cuisine to Cheen Huaye. A native of Mexico’s Yucatan Peninsula, Marco honed his skills in some of South Florida’s finest restaurants before opening his own restaurant.
At Cheen Huaye, you’ll experience authentic Yucatecan dishes made from fresh ingredients, to order. Our food has been praised by publications like the Miami New Times and continues to receive rave reviews from diners all over. So if you’re looking for a different take on Mexican food – one that’s still familiar yet exciting – come visit us at Cheen Huaye!