Cracked Crab In Ginger Wine Sauce Recipes

BLACK BEAN AND GINGER DUNGENESS CRAB

Steps:

• In a large wok, bring peanut oil to high temperature. Dust the crab pieces with cornstarch and a little salt. Shallow fry the crab for only 1 to 2 minutes until the crab shells turn red. Drain on paper towels. Do the same with the 2 shells. Reserve oil and wipe wok clean. Add 2 tablespoons oil back to the wok on high heat. Stir-fry the beans, ginger, garlic and scallions for 1 minute until soft. Add back the crab and deglaze with shaoxing and add soy and stock. Check for seasoning and bring to a boil. Thicken with the slurry and cook 30 more seconds. Serve immediately with the cooked shells.
• PLATING On a large oval, place the 2 shells down near both ends. Fill with hot rice. Mound the crab between the shells. Enjoy with your fingers. Can also serve with lemon finger bowls.
• Wine suggestion: Marsanne, Bois du Renard, Languedoc 1998

CRACKED CRAB IN GINGER WINE SAUCE

Steps:

• To clean the crab, pull of the top shell. Remove and discard the feathery off-white lungs and spongy parts under the shell. Break off the leg and claws and crack them with a mallet.
• If using Dungeness crab, cut the body into 4 pieces; if using blue crabs, cut the bodies in half.
• Dust the crab pieces with flour to coat lightly.
• Prepare the sauce: Stir the chicken stock, rice wine, green onions, basil, black vinegar, and soy sauce together in a bowl.
• Heat 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 ginger and stir fry for 2 minutes.
• Pour in the sauce and bring to a boil. Reduce the heat to a simmer, cover the wok, and cook stirring once, until the crab is heated through, approximately 4 minutes.
• Stir in the dissolved cornstarch and cook, stirring until the sauce boils and thickens, about 2-3 minutes.