Roast ginger & green onion crab in the shel
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Roast ginger & green onion crab in the shel
  Roast    Ginger    Onion    Crab    Seafood    Greens  
Last updated 6/12/2012 1:20:35 AM. Recipe ID 52386. Report a problem with this recipe.
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      Title: Roast ginger & green onion crab in the shel
 Categories: Seafood, Ceideburg
      Yield: 2 Servings
           Stephen Ceideburg
      1    Live Dungeness crab, about 2
           -to 3 pounds
      3 tb Peanut oil
      1 ts Salt
           Eight 1/2-inch knobs peeled
           -fresh ginger, bruised
      4    Garlic cloves, bruised
      8    Green onions, cut into
           -2-inch lengths
      1 ts Sugar
    1/4 ts White pepper
    1/4 c  Dry vermouth or sherry
      1 tb Dark soy sauce, or to taste
    1/4 c  Chicken stock
      1 ts Cornstarch mixed with 1
           -tablespoon water
      1 ts Asian sesame oil
  Although this popular crab dish It's often called 'roasted' or
  'baked', it is not. In restaurants, the cracked crab pieces are
  briefly deep-fried, then quickly stir-fried and finished in a hot
  wok. For the home cook, I have omitted the deep-frying step. Set up
  finger bowls and containers for discarded shells. Serve with hot rice
  and soup or salad.
  Hold crab under cold running water and scrub with a vegetable brush,
  paying special attention to the underside of the body and between the
  To kill the crab, plunge it into a large stockpot of boiling water
  for 1 minute, or place the crab upside down in a large bowl and cover
  it with boiling water. When the air bubbles stop rising to the
  surface, drain the crab and let cool until you can handle it.
  If using cooked crab, omit this ,step and proceed to cleaning.
  To clean cooked crab: Place crab on its back. With a knife tip lift
  the apron or breastplate, the triangular-shaped flap on its
  underside. Grab it and the spine; pull backward, twist and remove.
  Grab the shell portion in one hand while gathering up all the legs
  and claws in the other hand. Rock the legs back and forth, tearing
  them away, from the shell. Pull off the feathery gills from both
  sides of the chest, remove the mouth and mandibles from its face and
  discard. Rinse crab with cold water. Blot dry. You may reserve the
  tomalley, the green spongy matter in the body, for another use,
  although state and federal authorities have advised against eating
  the tomalley in this season's crab.
  To crack crab: Bend and twist legs backward to remove. With a hammer
  or nutcracker, crack the shell in the middle of each joint and claws,
  and in the middle section on the edge side of each leg. Pat dry.
  Using a cleaver or chef's knife, chop the body through the
  midsection, dividing it into 2 halves, then each half crosswise into
  To "roast" crab: Preheat a wok over medium-high heat. Add oil, salt,
  ginger and garlic and half the green onions; saute gently to release
  the flavors. Using the backside of a spatula, crush the ingredients
  against the side of the wok to squeeze out juices about 30 seconds,
  or until fragrant.
  Increase heat to high. Add crab claws and legs; stir-fry for 1
  minute, or until shells turn bright orange, then toss in chest pieces
  and cook together for another 2 minutes. Season with the sugar and
  white pepper. While the wok is hot, splash the vermouth against
  sides, then the soy sauce. There should be a sizzle and hiss. Toss
  together for 10 seconds.
  Add chicken stock; toss to mix. Scatter remaining green onions over
  crab. Cover wok and "roast" or braise over high heat for 3 to 5
  minutes, or until crab turns bright orange. (If using cooked crab,
  braise for 1 minute, or until heated through). Shake wok occasionally
  to redistribute crab.
  Remove cover. Add cornstarch mixture in center of wok and stir until
  thickened (about 10 seconds). When the sauce glazes the crab, fold in
  sesame oil. Remove to a platter. If you prefer, discard ginger and
  garlic. Serve immediately with steamed rice.
  PER SERVING (6 servings): 115 calories, 7 g protein, 4 g
  carbohydrate, 8 g fat (1 g saturated), 24 mg cholesterol, 641 mg
  sodium, 0 g fiber.
  Joyce Jue writing in the San Francisco Chronicle, 3/4/92.
  Posted by Stephen Ceideburg

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Recipe ID 52386 (Apr 03, 2005)

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