Steamed fresh crab in curry sauce
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Steamed fresh crab in curry sauce
  Crab    Curry    Chinese    Seafood    Sauces  
Last updated 6/12/2012 1:24:50 AM. Recipe ID 58555. Report a problem with this recipe.
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      Title: Steamed fresh crab in curry sauce
 Categories: Chinese, Seafood
      Yield: 4 Servings
      1 lg Whole fresh crab
      6    Slices ginger root
      2 tb Dry sherry
      3    Spring onions or Chinese

    1/2    Bell pepper, diced
      1 ts Curry powder
    1/4 ts Salt
    1/2 ts Sugar
      1 c  Stock
      1 ts Ginger, minced
      1    Clove garlic, minced
      2 tb Peanut oil
           Cornstarch paste
  Make Sauce:  Heat oil in medium-hot saucepan.  Saute minced garlic
  until fragrant.  Add curry powder.  Stir over medium heat for about 1
  minute - avoid burning powder. Add stock, salt, sugar and ginger;
  bring to boil; cook for 1 minute.  Add bell pepper, which has been
  coarsely diced into 1/4" squares; stir in enough thin cornstarch
  paste to make a light sauce. As soon as sauce thickens, remove from
  heat and reserve. This sauce can be made up ahead and reheated just
  before serving.
  Clean & Steam Crab:  Pry off plate from crab in one piece. Separate
  legs with cleaver; wash all parts, cleaning out junk; cut soft inner
  sections of legs into manageable pieces. Carefully crack claws,
  keeping them intact. Reassemble crab on oval platter. Before putting
  on back, sprinkle meat with dry sherry; lay ginger on top; then put
  on back plate. Wash green onions, remove roots, and shred, greens and
  all, into 2" sections.
  Bring water in steamer to rolling boil.  Steam crab for about 15-20
  minutes, depending on size. Meanwhile, reheat curry sauce (or keep
  hot in double boiler). Remove steamed crab from steamer; drain excess
  water. Lift back plate off crab; pour curry sauce over crab; sprinkle
  with onion shreds; return back plate. Serve.

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Recipe ID 58555 (Apr 03, 2005)

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