Title: Crab Foo Yung Wei-Chuan
Categories: Chinese Shellfish
Yield: 1 Servings

6	lg	Eggs
2	sm	Crabs (10-12 oz each)
1	tb	Ginger wine
6	c	Oil (for frying)
1	tb	Scallion; minced
1	tb	Ginger; minced
1/2	ts	Rice wine; or sherry
1	ts	Salt
1	ts	MSG
1/4	ts	Black pepper
1	ts	Sesame oil
1/2	c	Water
2	ts	Cornstarch
1	tb	Water

Beat eggs and set aside.

Clean crabs, discarding gills, top shell, eyes, digestive organs, and any assorted dirt or algae. Do not disturb any roe. Cut into serving pieces. Marinate 20 min in ginger wine and then drain.

Heat oil to 360F. Fry crab pieces for 1 min; remove and drain. Remove all but 2 oz oil from pan. Reheat and saute scallions and ginger until fragrant. Add crab pieces, rice wine, salt, MSG, pepper, sesame oil, and 1/2 c water. Keep heating on high heat until liquid is well reduced. Add cornstarch mixed with water and stir well. Add 2 T of the old oil and stir in the eggs. Fry lightly until done.

From: mloo@juno.com (Michael Loo)

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