Dungeness Wok-fried Crab<< Back to list

Chinese, Main Dish, Seafood
1Dungeness crab (about 1½lb)
3tbsppeanut oil
1tbspchopped green onion
2tspfinely minced lemon grass, tender white part only
½large red bell pepper, stemmed, seeded, and julienned
2tsppeeled and grated fresh ginger
5tsprice wine vinegar
1tspminced garlic
1cupchicken stock
5tspsoy sauce
2tspChinese chili garlic paste
1tspcoarsely chopped Chinese fermented black beans
2tspcornstarch, mixed with 1 tbsp water
  1. Clean crab, remove carapace (top shell), and break the crab into sections.
  2. To make the lemon grass sauce, heat 1 tablespoon of the peanut oil in a small saucepan on medium-high heat. Saute the green onions, lemon grass, red bell pepper, ginger, and garlic until soft, about 2 minutes. Add the chicken stock, rice wine vinegar, soy sauce, sugar, chili garlic paste, and black beans. Bring to a simmer for 5 minutes. Add the dissolved cornstarch and simmer, stirring frequently, until the sauce becomes glossy and thickens, about 2 more minutes. Set aside.
  3. To wok-fry the crab, heat 2 tablespoons of peanut oil in a wok over high heat until almost smoking. Toss in the crab pieces (including the carapace), add the sake, and cover. Allow to steam 2 to 3 minutes. Add the lemon grass sauce and simmer until the crab is heated through and the sauce thickens to desired consistency, about 1 to 2 minutes.
  4. On a large plate or platter, arrange the crab with the carapace back on top so it looks roughly like a whole crab again and pour all the sauce over and around it. You'll need crab-crackers, a side bowl for the shells, a stack of napkins, and bowls of warm lemon water to clean your hands. Serve this with steamed white rice.

2 servings

  • If buying a live crab, have the butcher clean and cut the crab into pieces. If not possible, place live crab in large pot with boiling water for 1-2 min; remove, rinse with cold water and cut into pieces.
    [kevin - 2007-03-21 23:24:16]

A tasty way to eat crab


Mar 21, 2007

Dec 26, 2008

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