Cracked Crab In Ginger Wine Sauce
- 1 x live dungeness crab (or possibly 4 live blue crabs) All-purpose flour as needed
- 1/2 c. chicken stock (or possibly canned chicken broth)
- 1/4 c. Chinese rice wine (or possibly dry sherry)
- 6 x green onions trimmed, and cut diagonally into 1" lengths
- 1/4 c. minced fresh basil
- 2 tsp black vinegar (or possibly balsamic vinegar)
- 2 tsp soy sauce (or possibly light soy sauce)
- 1 Tbsp. vegetable oil
- 1/2 c. chopped fresh ginger
- 1 Tbsp. cornstarch dissolved in
- 2 Tbsp. water
- Bring a large pot of water to a boil. Slip the crabs into the water and cook for 2 min. Drain the crabs, rinse under cool water and drain again.
- To clean the crabs, pull off the top shell. Remove and throw away the feathery off-white lungs and spongy parts under the shell. Break off the legs and claws and crack them with a cleaver or possibly mallet. If using a Dungeness crab, cut the bodies into 4 pcs each. If using blue crabs, cut the bodies in half. Dust the crab pcs with flour to coat lightly.
- For the Sauce: Stir the chicken stock, rice wine, green onions, basil, vinegar and soy sauce together in a bowl.
- For the Dish: Heat a wok over high heat till warm. Add in the oil and swirl to coat the sides. Add in the coated crab pcs and stir-fry for 1 minute. Add in the ginger and stir-fry for 2 min. Pour in the sauce and bring to a boil. Reduce the heat to simmering, cover the wok and cook, stirring once, till the crab is cooked through, 3 to 4 min.
- Stir in the dissolved cornstarch and cook, stirring, till the sauce boils and thickens.
- Scoop the contents of the wok onto a serving platter and serve immediately.
- This recipe yields 4 servings.
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