Cracked Crab In Ginger Wine Sauce

Total Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 dungeness crabs (already cooked) or 4 blue crabs (already cooked)
• flour, for dusting
• 1/2 cup chicken stock
• 1/4 cup chinese rice wine or 1/4 cup sake or 1/4 cup dry sherry
• 6 green onions, trimmed and cut diagonally into 1-inch lengths
• 1/4 cup fresh basil, chopped
• 2 teaspoons chinese black vinegar or 2 teaspoons balsamic vinegar
• 2 teaspoons soy sauce
• 1 tablespoon oil
• 1/4-1/3 cup fresh gingerroot, minced
• 1 tablespoon cornstarch, dissolved in
• 2 tablespoons water

Recipe

• 1 to clean the crab, pull of the top shell. remove and discard the feathery off- lungs and spongy parts under the shell. break off the leg and claws and crack them with a mallet.
• 2 if using dungeness crab, cut the body into 4 pieces; if using blue crabs, cut the bodies in half.
• 3 dust the crab pieces with flour to coat lightly.
• 4 prepare the sauce: stir the chicken stock, rice wine, green onions, basil, black vinegar, and soy sauce together in a bowl.
• 5 heat wok over high heat until hot. add the oil and swirl to coat the sides. add the coated crab pieces and stir fry for 1 minute. add ginger and stir fry for 2 minutes.
• 6 pour in the sauce and bring to a boil. reduce the heat to a simmer, cover the wok, and cook stirring once, until the crab is heated through, approximately 4 minutes.
• 7 stir in the dissolved cornstarch and cook, stirring until the sauce boils and thickens, about 2-3 minutes.