| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Chinese | Chinese, Seafood | 4 | Servings |
INGREDIENTS
| 1 | Whole fresh crab | |
| 6 | Slices ginger root | |
| 2 | T | Dry sherry |
| 3 | Spring onions or Chinese | |
| Parsley | ||
| 1/2 | Bell pepper, diced | |
| 1 | t | Curry powder |
| 1/4 | t | Salt |
| 1/2 | t | Sugar |
| 1 | c | Stock |
| 1 | t | Ginger, minced |
| 1 | Clove garlic, minced | |
| 2 | T | Peanut oil |
| Cornstarch paste |
INSTRUCTIONS
Make Sauce: Heat oil in medium-hot saucepan. Saute minced garlic until fragrant. Add curry powder. Stir over medium heat for about 1 minute - avoid burning powder. Add stock, salt, sugar and ginger; bring to boil; cook for 1 minute. Add bell pepper, which has been coarsely diced into 1/4" squares; stir in enough thin cornstarch paste to make a light sauce. As soon as sauce thickens, remove from heat and reserve. This sauce can be made up ahead and reheated just before serving. Clean & Steam Crab: Pry off plate from crab in one piece. Separate legs with cleaver; wash all parts, cleaning out junk; cut soft inner sections of legs into manageable pieces. Carefully crack claws, keeping them intact. Reassemble crab on oval platter. Before putting on back, sprinkle meat with dry sherry; lay ginger on top; then put on back plate. Wash green onions, remove roots, and shred, greens and all, into 2" sections. Bring water in steamer to rolling boil. Steam crab for about 15-20 minutes, depending on size. Meanwhile, reheat curry sauce (or keep hot in double boiler). Remove steamed crab from steamer; drain excess water. Lift back plate off crab; pour curry sauce over crab; sprinkle with onion shreds; return back plate. Serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 124
Calories From Fat: 79
Total Fat: 8.9g
Cholesterol: 3.8mg
Sodium: 632.2mg
Potassium: 140.3mg
Carbohydrates: 7.6g
Fiber: <1g
Sugar: 2.8g
Protein: 1.9g