Cracked Crab in Ginger Wine Sauce

READY IN: 25mins


  • 1
    dungeness crabs (already cooked) or 4 blue crabs (already cooked)
  • flour, for dusting
  • 12
    cup chicken stock
  • 14
    1/4 cup sake or 1/4 cup dry sherry
  • 6
    green onions, trimmed and cut diagonally into 1-inch lengths
  • 14
    cup fresh basil, chopped
  • 2
    teaspoons chinese black vinegar or 2 teaspoons balsamic vinegar
  • 2
    teaspoons soy sauce
  • 1
    tablespoon oil
  • 14 - 13
    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.