Wok-Fried Dungeness Crab

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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