Crab in ginger sauce
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Crab in ginger sauce
  Crab    Ginger    Chinese    Seafood    Sauces  
Last updated 6/12/2012 1:01:15 AM. Recipe ID 24566. Report a problem with this recipe.
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      Title: Crab in ginger sauce
 Categories: Chinese, Seafood, Ceideburg 2
      Yield: 4 Servings
      2    Ready-to-cook whole
           -hard-shell crabs
      8    Green onions
      1 sm Red pepper
      1    Piece (about 4x1-inch or
           -1Ox2.5 cm) fresh ginger
    3/4 c  (180 mL) water
  2 1/2 tb (37 mL) dry sherry
      1 ts (5 mL) sugar
      1 ts (5 mL) instant chicken
           -bouillon granules
      2 ts (10 mL) soy sauce
      2 ts (10 mL) cornstarch
      2 tb (30 mL) vegetable oil
    1/2 ts (2 mL) sesame oil
      1    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. 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. 

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Recipe ID 24566 (Apr 03, 2005)

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