| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Grains, Eggs | Korean | Seafood | 4 | Servings |
INGREDIENTS
| 3 | Crabs | |
| 3 1/2 | oz | Ground beef |
| 1 1/2 | ts | Soy sauce |
| 1 | ts | Sesame oil |
| 1/2 | ts | Sugar |
| 1 | ts | Minced green onion |
| 1/2 | ts | Minced garlic |
| 1 | ts | Sesame seed powder |
| 1/4 | ts | Pepper |
| 1 | tb | Flour |
| 1 | Egg; beaten | |
| 2 | Eggs | |
| 4 | Dried "Pyogo" mushrooms | |
| 5 | Dried "Sogi" mushrooms | |
| 1/3 | Bunch watercress | |
| 2 | ts | Soy sauce |
| 1 | ts | Sugar |
| 1 | ts | Salt |
| 1 | ts | Sesame oil |
INSTRUCTIONS
(1) Scrub crabs. Open crabs by prying open between back and bottom shell. Take out all meat and eggs. Wash back shells for later use. (2) Add ground beef, flour and beaten egg to crab meat and season with soy sauce, sesame oil, sugar, green onion, garlic, sesame seed powder and pepper. (3) Put filling (2) into crab shells and steam in steamer for 25 minutes. (4) Separate egg yolks and whites and beat. Pour beaten yolks into lightly greased frying pan making thin sheet. Do the same for egg whites. Shred egg sheets finely into narrow strips. Soak pyogo mushrooms 15 minutes until softened and shred Season mushrooms with soy sauce, sugar and sesame oil. (5) Remove leaf from watercress, cut into pieces 1-1/2 iches long, saut. and season with salt. Soak sogi mushrooms in warm water for 10 minutes and scrape white dust from backs of mushrooms. Shred, saut. and season with salt. (6) Garnish steamed crabs with egg whites and yolks, mushrooms and watercress. by Hae Sung Hwang From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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