Steamed Fresh Crab In Curry Sauce Recipe

Make Sauce: Heat oil in medium-hot saucepan.

Saute minced garlic until fragrant.

Add curry powder.

Stir over medium heat for about 1 minute - avoid burning powder.

Add stock, salt, sugar and ginger; bring to boil; cook for 1 minute.

Add bell pepper, which has been coarsely diced into 1/4" squares; stir in enough thin cornstarch paste to make a light sauce.

As soon as sauce thickens, remove from heat and reserve.

This sauce can be made up ahead and reheated just before serving.

Clean & Steam Crab: Pry off plate from crab in one piece.

Separate legs with cleaver; wash all parts, cleaning out junk; cut soft inner sections of legs into manageable pieces.

Carefully crack claws, keeping them intact.

Reassemble crab on oval platter.

Before putting on back, sprinkle meat with dry sherry; lay ginger on top; then put on back plate.

Wash green onions, remove roots, and shred, greens and all, into 2" sections.

Bring water in steamer to rolling boil.

Steam crab for about 15-20 minutes, depending on size.

Meanwhile, reheat curry sauce (or keep hot in double boiler).

Remove steamed crab from steamer; drain excess water.

Lift back plate off crab; pour curry sauce over crab; sprinkle with onion shreds; return back plate.

Serve.