Recipe Categories
Seafood
Wine Seafood

Shanna's Cracked Crab Ginger Wine Sauce

1 x live dungeness crab
    (or 4 live blue crabs)
    All-purpose flour as needed
FOR THE SAUCE
1/2 cup chicken stock
    (or canned chicken broth)
1/4 cup Chinese rice wine
    (or dry sherry)
6 x green onions trimmed, and
    cut diagonally into 1" lengths
1/4 cup chopped fresh basil
2 tsp black vinegar
    (or balsamic vinegar)
2 tsp soy sauce
    (or light soy sauce)
FOR THE DISH
1 tbl vegetable oil
1/2 cup minced fresh ginger
1 tbl cornstarch dissolved in
2 tbl water

 Method :
Bring a large pot of water to a boil. Slip the crabs into the water and cook for 2 minutes. Drain the crabs, rinse under cold water and drain again.
To clean the crabs, pull off the top shell. Remove and discard the feathery off-white lungs and spongy parts under the shell. Break off the legs and claws and crack them with a cleaver or mallet. If using a Dungeness crab, cut the bodies into 4 pieces each. If using blue crabs, cut the bodies in half. Dust the crab pieces with flour to coat lightly.
For the Sauce: Stir the chicken stock, rice wine, green onions, basil, vinegar and soy sauce together in a bowl.
For the Dish: Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the coated crab pieces and stir-fry for 1 minute. Add the ginger and stir-fry for 2 minutes. Pour in the sauce and bring to a boil. Reduce the heat to simmering, cover the wok and cook, stirring once, until the crab is cooked through, 3 to 4 minutes.
Stir in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens.
Scoop the contents of the wok onto a serving platter and serve immediately.
This recipe yields 4 servings.