A crab-lover's dream.
My wife, Adri, is a crab. I once watched her down a full pound of picked crabmeat in a covered market in Bangkok, pulling the crab—still warm from cooking—piece by piece out of a Styrofoam tray, dipping it into, and sucking the juices off of her fingers as she went. That's just about a full 1% of her body weight!khao phat buu
Knowing how much Adri loves crab, I decided to treat her with this recipe. It's custom-made for crab lovers., I'm going to go ahead and break them right from the get-go. Instead of adding my rice directly to hot oil, then subsequently adding aromatics, for this recipe I'm starting with the aromatics and letting them infuse the oil before adding the rice.
Once the rice is nicely fried, I push the rice to the sides of the wok, add a little oil to the center, and crack the egg directly into it. With a well-seasoned wok, the egg should scramble easily without sticking to the bottom. Fresh-cooked crab or frozen crab is your best bet here, but canned crabmeat will do in a pinch if you can't find fresh. Canned crab tends to have a much stronger seafood aroma, which can be off-putting to some people . If you can't find crab or don't like it , small shrimp will also work in its place, though you'll have to precook it by stir-frying it briefly before you begin the recipe.
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