INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
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Calories: 98
Calories From Fat: 35
Total Fat: 3.9g
Cholesterol: 0mg
Sodium: 90.1mg
Potassium: 135.9mg
Carbohydrates: 12.2g
Fiber: 3.5g
Sugar: 3.9g
Protein: 4.1g