Cracked Crab In Ginger-Wine Sauce

Recipe Ingredients

1		Live dungeness crab
		= (or 4 live blue crabs)
		All-purpose flour - as needed
		For The Sauce
1/2 cup	118ml	Chicken stock
		= (or canned chicken broth)
1/4 cup	59ml	Chinese rice wine
		= (or dry sherry)
6		Green onions - trimmed, and
		Cut diagonally into 1" lengths
1/4 cup	36g / 1.3oz	Chopped fresh basil
2 teaspoons	10ml	Black vinegar
		= (or balsamic vinegar)
2 teaspoons	10ml	Soy sauce
		= (or light soy sauce)
		For The Dish
1 tablespoon	15ml	Vegetable oil
1/2 cup	46g / 1.6oz	Minced fresh ginger
1 tablespoon	15ml	Cornstarch - dissolved in
2 tablespoons	30ml	Water

Recipe Instructions

Bring a large pot of water to a boil. Slip the crabs into the water and cook for 2 minutes. Drain the crabs, rinse under cold water and drain again.

To clean the crabs, pull off the top shell. Remove and discard the feathery off-white lungs and spongy parts under the shell. Break off the legs and claws and crack them with a cleaver or mallet. If using a Dungeness crab, cut the bodies into 4 pieces each. If using blue crabs, cut the bodies in half. Dust the crab pieces 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 until hot. Add the oil and swirl to coat the sides. Add the coated crab pieces and stir-fry for 1 minute. Add the ginger and stir-fry for 2 minutes. Pour in the sauce and bring to a boil. Reduce the heat to simmering, cover the wok and cook, stirring once, until the crab is cooked through, 3 to 4 minutes.

Stir in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens.

Scoop the contents of the wok onto a serving platter and serve immediately.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: The Fishing - Village) - from the TV FOOD NETWORK CANADA

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