Prep 0 mins
Cook 25 mins
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.
- 1 dungeness crabs (already cooked) or 4 blue crabs (already cooked)
- flour, for dusting
- 1⁄2 cup chicken stock
- 1⁄4 cup chinese rice wine or 1⁄4 cup sake or 1⁄4 cup dry sherry
- 6 green onions, trimmed and cut diagonally into 1-inch lengths
- 1⁄4 cup fresh basil, chopped
- 2 teaspoons chinese black vinegar or 2 teaspoons balsamic vinegar
- 2 teaspoons soy sauce
- 1 tablespoon oil
- 1⁄4-1⁄3 cup fresh gingerroot, minced
- 1 tablespoon cornstarch, dissolved in
- 2 tablespoons water
- 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.