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Wok-Fried Dungeness Crab

  • 6servings
  • 30minutes

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Source: www.foodnetwork.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B12, H, C, E, P
MineralsSelenium, Zinc, Copper, Iodine, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups fish stock

  2. 1/4 cup dark soy sauce

  3. 2 tablespoons lime juice

  4. 1/2 cup sherry

  5. 1 cup fermented black beans , rinsed

  6. 1/4 cup chopped cashews

  7. 1/2 cup chopped green onions

  8. 1/2 cup chopped cilantro leaves

  9. 1 pound cleaned Dungeness or jumbo lump crabmeat

  10. 1 tablespoon cornstarch mixed with

  11. 2 tablespoons water

  12. 1/4 cup peanut oil

  13. 5 garlic cloves , chopped

  14. 2-inch piece fresh ginger, grated

  15. 1 Thai chile pepper, minced

  16. 4 Dungeness crabs,

  17. 1 1/2 pounds each, cleaned and broken into pieces

  18. 6 heads baby bok choy, halved and steamed

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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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