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
		Parsley
SAUCE
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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