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Roast Ginger & Green Onion Crab In The Shell

Make Roast Ginger & Green Onion Crab In The Shell at home with Peanut Oil, White Pepper, Dark Soy Sauce, and Chicken Stock. Keep it handy for the next time you cook it.

Ingredients

• 3 tbsp
• 1/4 tsp
• 1 tbsp
• 1/4 cup

Method (preview)

1. 1

   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.

2. 2

   When the air bubbles stop rising to the surface, drain the crab and let cool until you can handle it.

3. 3

   To clean cooked crab: Place crab on its back.

4. 4

   Grab it and the spine; pull backward, twist and remove.

5. 5

   Pull off the feathery gills from both sides of the chest, remove the mouth and mandibles from its face and discard.

6. 6

   Rinse crab with cold water.

7. 7

   Blot dry.

8. 8

   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.

9. 9

   To crack crab: Bend and twist legs backward to remove.

10. 10

    Pat dry.

11. 11

    Using a cleaver or chef’s knife, chop the body through the midsection, dividing it into 2 halves, then each half crosswise into thirds.

12. 12

    To “roast” crab: Preheat a wok over medium-high heat.

13. 13

    Add oil, salt, ginger and garlic and half the green onions; saute gently to release the flavors.

14. 14

    Increase heat to high.

15. 15

    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.

16. 16

    Season with the sugar and white pepper.

17. 17

    While the wok is hot, splash the vermouth against sides, then the soy sauce.

18. 18

    There should be a sizzle and hiss.

19. 19

    Toss together for 10 seconds.

20. 20

    Add chicken stock; toss to mix. Scatter remaining green onions over crab.

21. 21

    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).

22. 22

    Shake wok occasionally to redistribute crab.

23. 23

    Remove cover.

24. 24

    Add cornstarch mixture in center of wok and stir until thickened (about 10 seconds).

25. 25

    When the sauce glazes the crab, fold in sesame oil.

26. 26

    Remove to a platter.

27. 27

    If you prefer, discard ginger and garlic.

28. 28

    Serve immediately with steamed rice.