Cracked Crab in Ginger Wine Sauce
onions, chicken, wine, gingerroot, vinegar, soy sauce, cornstarch, basil
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 for Cracked Crab in Ginger Wine Sauce Recipe
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.
Read the full directions on Food.com
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