Celebrate AANHPI Heritage Month with Chef Dale Talde's king crab laing recipe

Chef and TV personality Dale Talde recently dropped by "GMA3" to share a recipe for king crab laing -- a Filipino dish made of dried taro leaves -- with jasmine rice to celebrate Asian American and Pacific Islander Heritage Month.

Check out his full recipe below.

King Crab Laing with Jasmine Rice

Ingredients

2 pounds king crab legs
1 medium onion, diced
2 cloves garlic, minced
1 tablespoon ginger, chopped
2 Thai chilis, minced
Three 12-ounce cans coconut milk
2 tablespoons fish sauce
4-ounce package dried taro leaves
1 tablespoon fermented shrimp paste

Directions

Saute onion for 4 minutes in oil. Add the garlic and ginger and cook for 2 more minutes, then add chilis, shrimp paste, coconut milk, fish sauce and taro leaves, cooking until leaves are hydrated and soft.

Blanch king crab and shock in ice water.

Cut the shell to expose meat, then top with taro like Oysters Rockefeller, broil and serve on a bed of steamed jasmine rice.