Title: Crab in Ginger Sauce
Categories: Chinese Seafood Ceideburg
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 root |
| 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. 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.