Wednesday, December 06, 2006

Ginger Crab

Copyright 2006 by Cooking With The Single Guy


1 whole fresh Dungeness crab, uncooked (about 2 lbs.)
2 T fresh ginger, julienned
2 stalks of green onions, cut into 3-inch strips
1/2 cup white wine or broth
2 T cornstarch
2 T canola oil
pinch of salt

Chop your live crab into pieces and set aside. In hot wok or large skillet, heat oil with ginger and green onions. Add crab and sprinkle salt over it and then stir-fry for about 1 or 2 minutes. Your crab will provide a nice juice while it’s cooking, but if your wok looks dry, add a little bit of broth or wine, and then let simmer for another three minutes until the crab is cook and shell bright orange. If you don’t want to overpower your crab with too much outside flavors, you can add plain water to help in the simmering. Cover your wok to help cook the crab faster.

In small bowl, mix cornstarch with 1/4 cup water to create a slurry. Add cornstarch mixture in the wok to create a sauce. Add salt. Serve immediately.

Makes one to two servings. Serve with steamed jasmine rice.

Pair with glass of Chardonnay or Pinot Grigio.

TIPS: Crab in season is best savored fresh. So spend a few bucks to buy a live crab. To dissect your crab, start by knocking it against the side of your counter to numb it. Then with your butcher knife, remove the top shell by twisting the knife right under the sides. Chop your crab down the middle and clean your crab by removing the gills and tail. Chop crab into sections with the legs. Cook all the pieces, including the top shell so you can reassemble the crab on the plate for a nicer presentation. If you’re wary of killing a live crab, then buy a cooked crab, chop it into pieces, and place it in your hot wok with the ginger and green onion. You’ll only need to cook it for about a minute mostly to warm it up since it’s already cooked. You may need to add broth to help create a sauce.

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