I'm not going to lie...it's been a tough week. Today I decided to welcome the weekend with a delicious meal.

Sunset Magazine's January 2014 issue had a feature called "25 All-Time Favorite Test Kitchen Recipes". I've been meaning to try one featuring crab and boy, did it deliver!

I tweaked Sunset's Cracked Crab with Lemongrass, Black Pepper, And Basil recipe to meet the needs of the AutoImmune Protocol. See our version below.
Southeast Asian Crab Legs

I went to buy whole crab for the recipe and it was going to cost $49 for two cooked crab...yikes! I quickly decided to buy cooked crab legs instead. They were attached to the bodies anyway, so it seemed like a good trade off. I paid less than $20.

Also, I was unable to find lemongrass at the store, so I substituted lemon and lime to mimic the citrusy (albeit more subtle) flavor of lemongrass.

Southeast Asian Crab Legs
Serves 2-3

2 Tbs chopped fresh ginger
1 Tbs chopped garlic
1/2 tsp lime zest + 1 Tbs lime juice
1/2 tsp lemon zest + 1 Tbs lemon juice
1/4 cup coconut aminos
1 tsp cracked black pepper
1 Tbs coconut oil
1/2 cup cilantro leaves
1/2 cup basil leaves, sliced
2 pounds cooked, cracked crab legs or 2 whole crab, broken down into pieces

Combine ginger through black pepper in a zipper lock bag. Gently add crab legs so that you don't tear the bag. Shake to cover crab with sauce. Refrigerate 30 minutes to 1 hour.

Heat coconut oil in a wok or saucepan with high sides over medium heat. Add crab legs, but not marinade. Cover and heat 5 minutes, stirring occasionally. Add marinade and raise heat to medium-high. Cook another 5 minutes while stirring to cover crab in sauce.

Remove from heat and stir in cilantro and basil. Serve crab with sauce. Get your bibs out for this messy treat! This was the tastiest dinner I've had in a while.

In addition to roasted veggies (purple cauliflower, romanesco and parsnip), I threw together a green salad. The salad was an unexpected hit.

Fresh & Tangy Green Salad: chopped romaine lettuce + chopped green apple + chopped persian cucumbers + parsely leaves + my Tangy Lemon Herb dressing (from another post). Simple and delish.