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2 Whole Dungeness Crabs
1/2-cup water
1-tablespoon cornstarch
2 tablespoons soy sauce
2 tablespoons dry sherry
1/2-teaspoon sugar
3 tablespoons vegetable oil
2 cloves garlic, crushed
2 slices fresh ginger (1/4-inch thick)
1-cup cut-up green onions (1-inch pieces)
- With each crab, tear off top shell and save. Remove legs and claws from body. Cut body into 2-inch chunks and crack shell of legs and claws.
- In a small bowl, combine water, cornstarch, soy sauce, sherry and sugar.
- Heat wok or large saucepot over high heat. Add oil, garlic and ginger; stir-fry to flavor the oil. Discard garlic and ginger.
- Add the crab and stir-fry 10 minutes or until shells turn red.
- Re-stir cornstarch mixture; stir into crab along with onions, and toss. Cook until sauce thickens.
- Transfer to serving platter. Garnish with green onion "brushes" if desired, and top shell of crab.
Yield: 4 servings
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| 2002 Sineann Riesling, Willamette Valley, OR |
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