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  Recipe Home » Oriental » Crab In Ginger Sauce
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  Crab In Ginger Sauce
  Category: Oriental
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 220
Ingredients:
2 Ready-to-cook whole hard-shell crabs
8 Green onions
1 small Red pepper
1 Piece (about 4x1-inch or 1Ox2.5 cm) fresh ginger root
3/4 cup (180 mL) water
2 1/2 tbsp (37 mL) dry sherry
1 tsp (5 mL) sugar
1 tsp (5 mL) instant chicken bouillon granules
2 tsp (10 mL) soy sauce
2 tsp (10 mL) cornstarch
2 tbsp (30 mL) vegetable oil
1/2 tsp (2 mL) sesame oil
1 Rinse crabs with water. Gently pull away round hard shell on
Instructions:
top. With small sharp knife gently cut away the gray spongy tissue
and discard. Rinse crabs with water. 2. 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. 3. 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. 4.
Combine 1/2 cup (125 mL) of the water, the sherry, sugar, bouillon
and soy sauce. Combine remaining 1/4 cup (60 mL) water and the
cornstarch. Blend well. 5. 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. 6. Add sherry mixture and pepper to
crab. Stir-fry over high heat until liquid boils. Reduce heat to low.
Simmer covered for 4 minutes. Uncover and stir in cornstarch mixture.
Cook until sauce thickens. Add onions. Cook and stir for 1 minute.
Makes 4 to 6 servings. From "Chinese Cooking Class Cookbook" by the
Editors of Consumer Guide, Publications International LTD, 1980. ISBN
0-517-322455. Posted by Stephen Ceideberg; March 1 1993.
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