CRACKED CRAB IN GINGER WINE SAUCE
I think Martin Yan's recipes are great. All the recipes I've tried from his various cookbooks have always turned out super. It's Dungeness season here in Northern California and Pacific Northwest and this one is not to be missed! The original recipe calls for 1/2 cup chopped ginger. I find 1/4 C to 1/3 C chopped ginger perfect for this recipe.
Provided by Rinshinomori
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- To clean the crab, pull of the top shell. Remove and discard the feathery off-white lungs and spongy parts under the shell. Break off the leg and claws and crack them with a mallet.
- If using Dungeness crab, cut the body into 4 pieces; if using blue crabs, cut the bodies in half.
- Dust the crab pieces with flour to coat lightly.
- Prepare the sauce: Stir the chicken stock, rice wine, green onions, basil, black vinegar, and soy sauce together in a bowl.
- Heat wok over high heat until hot. Add the oil and swirl to coat the sides. Add the coated crab pieces and stir fry for 1 minute. Add ginger and stir fry for 2 minutes.
- Pour in the sauce and bring to a boil. Reduce the heat to a simmer, cover the wok, and cook stirring once, until the crab is heated through, approximately 4 minutes.
- Stir in the dissolved cornstarch and cook, stirring until the sauce boils and thickens, about 2-3 minutes.
Nutrition Facts : Calories 117.5, Fat 4.3, SaturatedFat 0.7, Cholesterol 24.9, Sodium 335.8, Carbohydrate 6.9, Fiber 0.8, Sugar 1.2, Protein 8.8
STEAMED BLUE CRABS WITH BLACK GINGER DIPPING SAUCE
Steps:
- Bring 1 1/2 inches water to a boil in pot. Add cilantro stems, then carefully add half of crabs using tongs and return to a boil. Cook, covered with lid, 8 minutes (for 1/4-pound crabs) to 10 minutes (for 1/3-pound crabs) from time they enter water. (Break shell of 1 claw to check for doneness; crabmeat should be opaque.) Transfer crabs with long-handled tongs to a large platter, reserving cooking liquid in pot, and keep warm, loosely covered with foil. Cook remaining crabs in same manner.
- While crabs cook, stir together ginger (to taste), soy sauce, sugar, water, vinegar, and salt in a small bowl until sugar and salt are dissolved.
- If necessary, dip crabs in cooking liquid to remove any external residue, then transfer to another large platter. Serve crabs hot, with dipping sauce.
- *We recommend Gold Plum brand, available at Asian markets and Kam Man Food Products (212-571-0330).
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