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Stir Fry Ginger and Scallion Crab Print Email


a little extra trouble, but worth it!

2 Ready-to-cook Dungeness crabs
8 Green onions
1 small Red pepper
1 ginger root -- fresh Piece (about 4x1-inch)
3/4 c water
2 1/2 TBS Chinese cooking rice wine -- (or sherry)
1 tsp sugar
1 tsp instant chicken stock paste
2 tsp soy sauce
2 tsp cornstarch
2 TBS vegetable oil
1/2 tsp sesame oil

Rinse crabs with water. gently pull away round hard shell on top. With small sharp knife gently cut away the gray spongy tissue and discard. Rinse crabs with water. Cut off claws and legs. Pound claws lightly with back of cleaver to break shell. Chop down center of crabs to cut body in half. Cut each half crosswise into 3 pieces.

Cut onions into 1-inch (2.5 cm) pieces. Remove seeds from pepper. Cut pepper into thin strips. Pare ginger root. Cut ginger into thin slices, then cut the slices into very thin strips. Combine 1/2 cup of the water, the sherry, sugar, bouillon and soy sauce. Combine remaining 1/4 cup water and the cornstarch. Blend well.

Heat vegetable and sesame oils in wok over medium heat. Stir- fry ginger in the oils for 1 minute. Add cut up crabs. Stir-fry for 1 minute. Add sherry mixture and pepper to crab. Stir-fry over high heat until liquid boils. Reduce heat to low. Simmer covered for 4 minutes (until crab turns red) . Uncover and stir in cornstarch mixture. Cook until sauce thickens. Add onions. Cook and stir for 1 minute.
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