Photo: Wok-Fried Dungeness Crab Recipe
Ingredients
- 1 1/2 cups fish stock
- 1/4 cup dark soy sauce
- 2 tablespoons lime juice
- 1/2 cup sherry
- 1 cup fermented black beans, rinsed
- 1/4 cup chopped cashews
- 1/2 cup chopped green onions
- 1/2 cup chopped cilantro leaves
- 1 pound cleaned Dungeness or jumbo lump crabmeat
- 1 tablespoon cornstarch mixed with 2 tablespoons water
- 1/4 cup peanut oil
- 5 garlic cloves, chopped
- 2-inch piece fresh ginger, grated
- 1 Thai chile pepper, minced
- 4 Dungeness crabs, 1 1/2 pounds each, cleaned and broken into pieces
- 6 heads baby bok choy, halved and steamed
Directions
In a large skillet, combine fish stock, soy, lime juice, sherry, black beans, cashews, green onions, and cilantro. Simmer for 5 minutes or until sauce is starting to thicken. Add the cleaned crabmeat and cornstarch mixture and cook for 1 minute.
Meanwhile, in a large wok over high heat, add the peanut oil. When oil is hot, add the garlic, ginger, chile, and crab pieces and stir-fry for 3 to 4 minutes.
Serve crab pieces with sauce over top and steamed bok choy on the side. Be careful to not to eat any pieces of shell!
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By mizjmassie
on February 28, 2011
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Wow this was so good and a whole lot of work, but worth it for a very special occasion. I do emphasize "very special"...because it is also expensive. I don't know if I would make again and that's because there are so many other wonderful dishes that are less arduous and expensive.
By jjwalton0102_80...
havelock, NC
on July 28, 2007
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love how you cook
By qc1433_6185785
Kirkland, WA
on October 07, 2006
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Emeril--At least learn the name of where crab comes from! It is not "Pungent" Sound--It's Puget(P-U Jet Sound. By the way I cook more crab than anything and Asian is not traditional for here. Hot crab in shells is impossible to shell. Get a grip.
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