| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats | Chinese | Seafood | 4 | Servings |
INGREDIENTS
| 1 | lb | Lump crabmeat |
| 3 | Or | |
| 4 | Scallion stalks | |
| 2 | Fresh ginger root | |
| 2 | T | Soy sauce |
| 2 | T | Sherry |
| 1/2 | t | Salt |
| 2 | T | Oil or lard |
| 1 | T | Cornstarch |
| 1/4 | c | Water |
INSTRUCTIONS
Pick over and shred crabmeat. Cut scallion stalks in 1/2-inch sections. Mince ginger root. Combine soy sauce, sherry and salt. Heat oil. Add crabmeat and minced ginger root; stir-fry about 1 minute over medium heat. Add scallion sections; stir-fry a few times more. Stir in soy-sherry mixture and heat quickly. Simmer, covered, 2 to 3 minutes. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Serve at once, either plain or with a vinegar dip (see recipe "All-Purpose Seafood Dip"). VARIATIONS: For the lump crabmeat, substitute canned crabmeat or 2 crabs, shelled. For the minced ginger, substitute 1 teaspoon ginger juice and blend into crabmeat. In step 4, instead of simmering, stir-fry the ingredients over low heat until the liquids are nearly absorbed. Omit the cornstarch paste. With Black Bean Sauce--Mash together 1 tablespoon fermented black beans (soaked) and 1 garlic clove, minced. Add to heated oil in step 3, stir-frying a few times. Then add the crabmeat. Omit the ginger root and soy sauce; increase the sherry to 1/2 cup. With Chinese Cabbage #1--Shred and blanch 1 pound Chinese cabbage stems. Add with the scallion in step 3. With Chinese Cabbage #2--Cut 1 pound Chinese cabbage stems in 3-inch sections. Cook until tender in stock or water; then drain and keep warm. After step 5, arrange crabmeat mixture over cooked cabbage stems and serve. With Mushrooms--Drain 1/2 cup canned button mushrooms and add with scallions in step 3. Pick up steps 4 and 5. From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 177
Calories From Fat: 90
Total Fat: 10g
Cholesterol: 3.6mg
Sodium: 803.2mg
Potassium: 42.8mg
Carbohydrates: 17.4g
Fiber: <1g
Sugar: <1g
Protein: 2.5g