Cracked Crab in Ginger Wine Sauce
Ready In: 25 mins
Serves: 4
Ingredients
- 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
Directions
- 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.
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