| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Asian | Frugal01 | 4 | servings |
INGREDIENTS
| 1 | lg | Dungeness crab; fresh, not frozen |
| === THE SAUCE === | ||
| 1 | tb | Peanut oil |
| 1 | Garlic clove; chopped fine | |
| 1/2 | ts | Fresh ginger root; grated |
| 2 | tb | Mein See; see * Note |
| 3 | Green onions; slivered | |
| 2 | tb | Soy sauce; light |
| 2 | tb | Chinese rice wine |
| 1 | pn | Sugar |
| 1 | ts | Cornstarch |
| 1 | tb | Cold water |
INSTRUCTIONS
* Note: Soybean condiment, available in Asian or Chinese markets. If the crab is alive plunge it into boiling water and simmer for 15 minutes. If the crab has been pre-cooked you may omit this step. Remove the shell and clean out the crab by removing the long spongy grey gills. Leave the rest of the roe and liquid in the crab. Break the legs off the crab, leaving them whole, then break the body into four pieces. Heat a wok and add the peanut oil, garlic and ginger. Chow (stir- fry) for just a moment or two, then add the remaining ingredients for the sauce. Add the crab pieces and chow until all is hot. Thicken the sauce with a mixture of cornstarch and cold water and serve. Comments: I found this recipe in San Francisco. The Chinese food in San Francisco rivals any Chinese food anywhere except Hong Kong. And that includes mainland China, as far as I can tell. This is a simple dish to prepare and therefore "frugal." I simply will not discuss the cost of Dungeness crab. Whatever it is when you go to get one, it will be worth it. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-17-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 07-17-1994 Recipe by: Jeff Smith Converted by MM_Buster v2.0l.
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