INGREDIENTS

INSTRUCTIONS

Although this popular crab dish It's often called 'roasted' or
'baked', it is not. In restaurants, the cracked crab pieces are
briefly deep-fried, then quickly stir-fried and finished in a hot  wok.
For the home cook, I have omitted the deep-frying step. Set up  finger
bowls and containers for discarded shells. Serve with hot rice  and
soup or salad.  Hold crab under cold running water and scrub with a
vegetable brush,  paying special attention to the underside of the body
and between the  legs.  To kill the crab, plunge it into a large
stockpot of boiling water  for 1 minute, or place the crab upside down
in a large bowl and cover  it with boiling water. When the air bubbles
stop rising to the  surface, drain the crab and let cool until you can
handle it.  If using cooked crab, omit this ,step and proceed to
cleaning.  To clean cooked crab: Place crab on its back. With a knife
tip lift  the apron or breastplate, the triangular-shaped flap on its
underside. Grab it and the spine; pull backward, twist and remove.
Grab the shell portion in one hand while gathering up all the legs  and
claws in the other hand. Rock the legs back and forth, tearing  them
away, from the shell. Pull off the feathery gills from both  sides of
the chest, remove the mouth and mandibles from its face and  discard.
Rinse crab with cold water. Blot dry. You may reserve the  tomalley,
the green spongy matter in the body, for another use,  although state
and federal authorities have advised against eating  the tomalley in
this season's crab.  To crack crab: Bend and twist legs backward to
remove. With a hammer  or nutcracker, crack the shell in the middle of
each joint and claws,  and in the middle section on the edge side of
each leg. Pat dry.  Using a cleaver or chef's knife, chop the body
through the  midsection, dividing it into 2 halves, then each half
crosswise into  thirds.  To "roast" crab: Preheat a wok over
medium-high heat. Add oil, salt,  ginger and garlic and half the green
onions; saute gently to release  the flavors. Using the backside of a
spatula, crush the ingredients  against the side of the wok to squeeze
out juices about 30 seconds,  or until fragrant.  Increase heat to
high. Add crab claws and legs; stir-fry for 1  minute, or until shells
turn bright orange, then toss in chest pieces  and cook together for
another 2 minutes. Season with the sugar and  white pepper. While the
wok is hot, splash the vermouth against  sides, then the soy sauce.
There should be a sizzle and hiss. Toss  together for 10 seconds.  Add
chicken stock; toss to mix. Scatter remaining green onions over  crab.
Cover wok and "roast" or braise over high heat for 3 to 5  minutes, or
until crab turns bright orange. (If using cooked crab,  braise for 1
minute, or until heated through). Shake wok occasionally  to
redistribute crab.  Remove cover. Add cornstarch mixture in center of
wok and stir until  thickened (about 10 seconds). When the sauce glazes
the crab, fold in  sesame oil. Remove to a platter. If you prefer,
discard ginger and  garlic. Serve immediately with steamed rice.  PER
SERVING (6 servings): 115 calories, 7 g protein, 4 g  carbohydrate, 8 g
fat (1 g saturated), 24 mg cholesterol, 641 mg  sodium, 0 g fiber.
Joyce Jue writing in the San Francisco Chronicle, 3/4/92.  Posted by
Stephen Ceideburg  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 213
Calories From Fat: 183
Total Fat: 20.7g
Cholesterol: <1mg
Sodium: 1475.2mg
Potassium: 89.6mg
Carbohydrates: 6.4g
Fiber: <1g
Sugar: 3.1g
Protein: 1.5g