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Ingredientes
- 1 x Live Dungeness crab, about 2 to 3 pounds
- 3 Tbsp. Peanut oil
- 1 tsp Salt
- Â Â Eight 1/2-inch knobs peeled fresh ginger, bruised
- 4 x Garlic cloves, bruised
- 8 x Green onions, cut into 2-inch lengths
- 1 tsp Sugar
- 1/4 tsp White pepper
- 1/4 c. Dry vermouth or possibly sherry
- 1 Tbsp. Dark soy sauce, or possibly to taste
- 1/4 c. Chicken stock
- 1 tsp Cornstarch mixed with 1 Tbsp. water
- 1 tsp Asian sesame oil
Direcciones
- Although this popular crab dish It's often called 'roasted' or possibly 'baked', it is not. In restaurants, the cracked crab pcs are briefly deep-fried, then quickly stir-fried and finished in a warm wok. For the home cook, I have omitted the deep-frying step. Set up finger bowls and containers for discarded shells. Serve with warm rice and soup or possibly salad.
- Hold crab under cool running water and scrub with a vegetable brush, paying special attention to the underside of the body and between the legs.
- To kill the crab, plunge it into a large stockpot of boiling water for 1 minute, or possibly place the crab upside down in a large bowl and cover it with boiling water. When the air bubbles stop rising to the surface, drain the crab and let cold till you can handle it.
- If using cooked crab, omit this ,step and proceed to cleaning.
- To clean cooked crab: Place crab on its back. With a knife tip lift the apron or possibly breastplate, the triangular-shaped flap on its underside. Grab it and the spine; pull backward, twist and remove. Grab the shell portion in one hand while gathering up all the legs and claws in the other hand. Rock the legs back and forth, tearing them away, from the shell. Pull off the feathery gills from both sides of the chest, remove the mouth and mandibles from its face and throw away. Rinse crab with cool water. Blot dry. You may reserve the tomalley, the green spongy matter in the body, for another use, although state and federal authorities have advised against eating the tomalley in this season's crab.
- To crack crab: Bend and twist legs backward to remove. With a hammer or possibly nutcracker, crack the shell in the middle of each joint and claws, and in the middle section on the edge side of each leg. Pat dry. Using a cleaver or possibly chef's knife, chop the body through the midsection, dividing it into 2 halves, then each half crosswise into thirds.
- To "roast" crab: Preheat a wok over medium-high heat. Add in oil, salt, ginger and garlic and half the green onions; saute/fry gently to release the flavors.
- Using the backside of a spatula, crush the ingredients against the side of the wok to squeeze out juices about 30 seconds, or possibly till fragrant.
- Increase heat to high. Add in crab claws and legs; stir-fry for 1 minute, or possibly till shells turn bright orange, then toss in chest pcs and cook together for another 2 min. Season with the sugar and white pepper.
- While the wok is warm, splash the vermouth against sides, then the soy sauce. There should be a sizzle and hiss. Toss together for 10 seconds.
- Add in chicken stock; toss to mix. Scatter remaining green onions over crab.
- Cover wok and "roast" or possibly braise over high heat for 3 to 5 min, or possibly till crab turns bright orange. (If using cooked crab, braise for 1 minute, or possibly till heated through). Shake wok occasionally to redistribute crab.
- Remove cover. Add in cornstarch mix in center of wok and stir till thickened (about 10 seconds). When the sauce glazes the crab, mix in sesame oil. Remove to a platter. If you prefer, throw away ginger and garlic.
- Serve immediately with steamed rice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 159g | |
| Recipe makes 2 servings | |
| Calories 293 | |
| Calories from Fat 200 | 68% |
| Total Fat 22.68g | 28% |
| Saturated Fat 3.78g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1673mg | 70% |
| Potassium 252mg | 7% |
| Total Carbs 14.21g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 5.93g | 4% |
| Protein 2.28g | 4% |
