Sous Vide Crab with Asian Apple Slaw


Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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Crab is a real favorite in Thailand, and this is a unique and light way to enjoy the delectable meat. A green apple salad with Thai dressing is healthy, while still providing loads of great textures and flavor. 
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Pro-level cooking techniques made simple.

Ingredients for 2

  • 2 blue swimmer crabs (or similar)

  • 2 green apples, grated (ideally with a serrated grater)

  • ¼ cup (59 ml) cherry tomatoes, halved

  • ¼ cup (59 ml) cilantro, chopped

  • 2 small red chillies, chopped

  • 2 cloves of garlic, crushed

  • 2 tbs (30 ml) fish sauce

  • 3 tbs (30 ml) lime juice

  • 2 tbs (30 ml) palm sugar (or light brown sugar)


  • Step 1

    Preheat Anova sous vide machine to 154.4F (68C).

  • Step 2

    Boil a pot of water and boil the crabs for 60 seconds. Then chop the legs and pincers off the crab and seal in bags (chopping the extremities off just helps get a seal/vacuum around the crabs for cooking sous vide).

  • Step 3

    Put the bags into the water bath and set the timer on your Anova to 45 mins - when finished cooking sous vide, plunge the bags of crab into an ice bath.

    • Finishing Steps

    • Step 0

      Combine all dressing ingredients.

    • Step 1

      Take all of the meat out of the crab.

    • Step 2

      Toss dressing with all of the salad ingredients, add the crab and serve.

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154.4 F / 68 C Recipe Temp
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