Crab in Garlic Butter Sauce, Made with Monk Fruit Sweetener

Method

1. Crack the shell in several places so the seasoning can get in, then marinate with 1 teaspoon salt and 1 teaspoon kOBE Monk Fruit Blend for 15 to 30 minutes. Frozen crab has to thaw completely first.
2. While it rests, mince the garlic and shallot.
3. Set a large pan or pot over medium heat, add 1 teaspoon cooking oil and, once it is hot, fry the shallot and garlic until fragrant.
4. Add the crab and turn it for 10 to 15 minutes until cooked through.
5. Add 3 tablespoons unsalted butter, let it melt and turn the crab so the butter coats the shell.
6. Dissolve 1 tablespoon kOBE Monk Fruit Blend in 1 tablespoon fish sauce in a separate bowl, pour it into the pan, stir for 10 minutes, then cover, lower the heat and give it 5 more minutes before a final turn and onto the plate.
7. Scatter over pepper and cilantro, and stir the sauce left in the pan through hot rice to serve alongside.

Tips

• A large pan or pot makes the crab easier to turn and helps the seasoning reach every piece.
• Frozen crab has to thaw completely before the shell is cracked.
• Dissolving the kOBE Monk Fruit Blend in the fish sauce in a separate bowl before it goes into the pan gives a more even sauce.
• Unsalted butter goes in only once the crab is cooked, since adding it at the start burns it black on the base of the pan.