INGREDIENTS

INSTRUCTIONS

SAUCE
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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