Wild Ocean Seafoods

Home > Recipe of the Week! >   Ginger Crab with Scallions - January 24th 2009
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Description   Recipe of the Week - For Chinese New Year 2009 "Kung Hei Fat Choi" (Wu) or "Gong Xi Fa Cai" (Mandarin); no matter how you say it, the Chinese New Year Celebration starts on January 26th! This is a fun and easy to prepare recipe for a restaurant style crab dish that is one of my personal favorites!  The only caveat: This recipe is adapted from a live crab recipe - do not over cook your crab! Hint: Start with your crab partially thawed or cold instead of room temperature. Ingredients: 4 to 6 Wild Ocean Seafoods® Dungeness Crab Sections (Clusters) or 2-3 Whole Cooked Crab 6-8 scallions (green onions), chopped 6-8 slices ginger root, finely chopped 2-3 Tbsp dry sherry ¼ cup Macadamia or Canola oil 2 eggs, beaten 3 Tbsp cornstarch 4 garlic cloves, minced 2 Tbsp soy sauce 1 Tbsp sugar 2 Tbsp red wine vinegar (Pompeain® Brand recommended) 1 Tbsp water Prep: (Mis en Place) If using Whole Cooked Crab, thaw & clean per supplied directions, if using Crab Sections, proceed to step 2. Rinse the brine off the crab under cold water. Cut the clusters between the legs to make individual leg & body pieces. Trim scallions and slice white portion into quarters length wise, chop the green portions into 1/2in pieces. Peel & Slice Ginger Root and finely chop In a baking pan, place half of the chopped scallions and ginger root.  Add sherry and crab and toss.  Marinate for 10-20 minutes. Beat 2 Eggs in a bowl with 2 Tbsp of corn starch until smooth Heat oil in large fry pan or wok. Remove crab from marinade, reserving marinade. Coat the crab pieces with the egg mixture and add to the pan. Cooking: Fry until golden brown, then lift out with a perforated spoon and drain on absorbent kitchen paper. Fry the reserved scallions and ginger marinade together with the garlic in the oil remaining in the pan. Add the soy sauce, sugar and vinegar. Replace the crab in the pan. Dissolve the remaining 1 Tbsp of cornstarch in 1 Tbsp of water and stir into the pan. Cook, stirring, until thickened. Transfer to a serving dish and sprinkle with the reserved scallions and ginger. Serve hot.

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