This is traditionally made from whole fresh crabs: the fresh (read that as alive) crabs are killed by dropping them in boiling water, then the shells are split, and the meat extracted for the recipe.
However you can simply buy crab meat... and if you don't have crab shells you could easily use ramekin dishes (though the shells are nice and showy for party food).
The food should be steamed in a bamboo steamer to avoid condensation dripping onto the cooking food. Alternatively if you use a metal steamer cover the food with a paper towel which is not in contact with the food, or simply steam the crab in a microwave on medium or low heat. If you use a microwave let the dish stand for one minute after each three minutes cooking, and check for "doneness" by probing it with a fork.
If you prefer to omit the pork, use extra crabmeat, or chopped shrimp, instead.
If you want the dish to be a little more spicy, add a little grated ginger and sliced jalapeno (prik chi fa daeng).
Posted by WingsFan91 at Recipe Goldmine 11/16/2001 4:25 pm.
Special thanks to Muoi Khuntilanont.