this, from corinne trang's "authentic vietnamese cuisine," is my favorite way to steam-blanch shellfish for the way it enhances and highlights the sweetness of the shrimp and crab. just add whacked and smacked stalks of lemongrass and scallions, and a smashed knob of ginger to the water (just enough to go up the top of the shellfish when it's at a mad boil), and steam for about 15 minutes.
a dungeness crab, from the west coast
favorite dips: calamansi or lime with fish sauce and scallions, coconut or red wine vinegar with sliced shallot, or wasabi and Japanese soy sauce.
