Ingredients Jump to Instructions ↓

  1. 1 lg Whole fresh crab

  2. 2 tb Peanut oil

  3. 1 Clove garlic, minced

  4. 1 ts Ginger, minced

  5. 1 c Stock

  6. 1/2 ts Sugar

  7. 1/4 ts Salt

  8. 1 ts Curry powder

  9. 1/2 Bell pepper, diced

  10. SAUCE -- Parsley

  11. 3 Spring onions or Chinese

  12. 2 tb Dry sherry

  13. 6 Slices ginger root

  14. Cornstarch paste

Instructions Jump to Ingredients ↑

  1. Make Sauce: Heat oil in medium-hot saucepan.

  2. Saute minced garlic until fragrant.

  3. Add curry powder.

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

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

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

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

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

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

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

  11. Carefully crack claws, keeping them intact.

  12. Reassemble crab on oval platter.

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

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

  15. Bring water in steamer to rolling boil.

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

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

  18. Remove steamed crab from steamer; drain excess water.

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

  20. Serve.


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