- 1 lb (454 g) queen crab legs
- vegetable oil, for frying
- 3 cloves garlic, thinly sliced
- ½ shallot, thinly sliced
- 1 yellow pomelo, peeled, flesh pulled from segments and broken into fine pieces
- 1 large carrot, peeled and sliced into thin match-sticks (or spiralized)
- ½ English cucumber, seeds removed, sliced into thin match-sticks (or spiralized)
- ¼ cup (60 ml) chopped, roasted cashews
- ¼ cup (60 ml) chopped Thai basil leaves
- ¼ cup (60 ml) chopped mint
- ¼ cup (60 ml) chopped cilantro
- ½-¾ cup (120-180 ml) nuoc cham dipping sauce (see recipe).
- To cook the crab legs, bring a large pot of lightly salted water to a boil. Add the crab legs and cook, uncovered, for 4 to 5 minutes.
- Set aside to cool, then crack and remove meat. Set aside to cool.
- Heat 1 ½ inches (3.8 cm) vegetable oil in a deep saucepan until shimmering.
- Add garlic and shallots slices and fry until golden. Remove from the oil and set aside on paper-towel lined plate.
- Once crab has cooled, tear crab into fine strands and toss with pomelo flesh, carrots, cucumber, roasted cashews, Thai basil, mint and cilantro.
- Dress with Nuoc Cham dipping sauce, adjusting to taste. Toss to combine.
- Serve garnished with crispy shallots and garlic.