Crab Curry

sugarpea's Note:

This Cantonese curry is very mild, colorful, fun and finger-lickin' good. Oh, and messy. Great opportunity to use those antique finger bowls (damp cloths in a basket will also do). If you want spicey-hot, tweek accordingly. For more guests simply multiply the recipe by the number of crab you plan to serve. It's limited only by the capacity of your wok. I like to serve it in a large bowl in the center of the table with a loaf of wonderful bread to sop up the sauce.

• Total Time: 40 mins
• Prep Time: 30 mins
• Cook Time: 10 mins

Ingredients:

Servings: 3

Sauce

• ¾ cup chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry

Crab

• 1 teaspoon salt
• 1 teaspoon sugar
• 4 teaspoons curry
• ¼ lb lean boneless pork , trimmed of fat and ground (such as shoulder or butt)
• 1 large cooked crab , in shell,cleaned and cracked (1 1/2-2 pounds)
• 3 tablespoons vegetable oil
• 1 clove garlic , minced
• 1 medium onion , cut into wedges,layers separated
• 1 medium green bell pepper , seeded and cut into 1 inch squares
• 1 egg , lightly beaten

Directions:

1. Sauce: Stir all ingredients together and set aside.
2. Crab: Sprinkle salt, sugar and curry over pork and mix well; set aside.
3. Cut crab body into quarters leaving legs and claws whole; set aside.
4. Place wok over high heat and add oil when it is hot; when oil is heated, add garlic and stir once; add pork and stir-fry 2 minutes until cooked through; add onion and bell pepper and cook 1 minute.
5. Add crab and stir until heated, about 3 minutes; stir Sauce, pour into wok and stir until it boils and thickens; add egg, stir just until egg begins to set, about 30 seconds.