Crab In Ginger Sauce
Crab in Ginger Sauce
2 ready-to-cook whole hard-shell crabs
8 scallions
1 small red bell pepper
1 (4 x 1-inch) piece fresh ginger root
3/4 cup water
2 1/2 Tbspdry sherry
1 tps sugar
1 tps instant chicken bouillon granules
2 tpss soy sauce
2 tpss cornstarch
2 Tbspvegetable oil
1/2 tps sesame oil
Rinse crabs with water
Gently pull away round hard shell on top
With small sharp knife gently cut away the gray spongy tissue & discard
Rinse crabs with water
Cut off claws & legs
Pound claws lightly with back of cleaver to break shell
Chop down center of crabs to cut body in half
Cut each half crosswise into 3 pieces
Cut onions into 1-inch pieces
Remove seeds from bell pepper; cut pepper into thin strips
Pare ginger root
Cut ginger into thin slices, then cut the slices into very thin strips
Combine 1/2 cup of the water, the sherry, sugar, bouillon & soy sauce
Combine remaining 1/4 cup water & the cornstarch; blend well
Heat oils in wok over medium heat
Stir fry ginger in the oils 1 minute
Add cut-up crabs
Stir fry 1 minute
Add sherry mixture & pepper to crab
Stir fry over high heat until liquid boils
Reduce heat to low
Simmer covered 4 min
Uncover & stir in cornstarch mixture
Cook until sauce thickens
Add onions
Cook & stir 1 minute
Makes 4 to 6 servings
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