GINGER CRAB RECIPE RECIPES
GINGER CRAB RECIPE - FOOD.COM
This recipe is the creation of Janie C. in Hawaii. It's made using the Dungeness crab "clusters", the part of the crab where the legs join the body. Because so much of the meat is visible in these pieces, they really soak up all the gingery, garlicky flavor of the oil. Serve over hot medium or long grain rice.
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 5-7 serving(s)
Number Of Ingredients 9
Steps:
- Drain crab clusters (the less water in the mixture the better). In a large wok or pot add oil, cilantro, green onion, ginger, garlic and peppers. Heat oil and ingredients until hot, stirring occasionally. Do not burn oil.
- Add oyster sauce to taste. Add gradually and mix well before adding more - the mixture should taste slightly sweet, not salty. Remove from heat and add crab, stirring to ensure crab is well seasoned.
- Let sit with no heat for ten minutes or longer to allow crab to soak. The crab tends to be more flavorful if allowed to soak longer before serving. Do not soak overnight.
Nutrition Facts : Calories 2446.1, FatContent 233.6, SaturatedFatContent 30.4, CholesterolContent 267.5, SodiumContent 1348.2, CarbohydrateContent 10.6, FiberContent 1.5, SugarContent 2.6, ProteinContent 80.5
CRACKED CRAB IN GINGER WINE SAUCE RECIPE - FOOD.COM
I think Martin Yan's recipes are great. All the recipes I've tried from his various cookbooks have always turned out super. It's Dungeness season here in Northern California and Pacific Northwest and this one is not to be missed! The original recipe calls for 1/2 cup chopped ginger. I find 1/4 C to 1/3 C chopped ginger perfect for this recipe.
Total Time 25 minutes
Prep Time 0S
Cook Time 25 minutes
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 117.5, FatContent 4.3, SaturatedFatContent 0.7, CholesterolContent 24.9, SodiumContent 335.8, CarbohydrateContent 6.9, FiberContent 0.8, SugarContent 1.2, ProteinContent 8.8
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CRACKED CRAB IN GINGER WINE SAUCE RECIPE - FOOD.COM
I think Martin Yan's recipes are great. All the recipes I've tried from his various cookbooks have always turned out super. It's Dungeness season here in Northern California and Pacific Northwest and this one is not to be missed! The original recipe calls for 1/2 cup chopped ginger. I find 1/4 C to 1/3 C chopped ginger perfect for this recipe.
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