STIR-FRIED DUNGENESS CRAB WITH SWEET CHILI SAUCE AND BOK CHOY
Steps:
- First thing to do is "dismantle" the crabs before you wok-fry them. Toss the live crabs into salted boiling water for 2 minutes. Next, place the crabs top-side up, and stick your thumb under the edge of the top shell, pull forward and lift the shell up and off, and reserve. Scrape out the gills that are found on top of the body. Now, turn the crabs over and on the underbelly you will find the "apron," a slightly-lifted triangular flap, pull this off too. Finally, rinse the crabs of all the grey or green spongy stuff (the soft yellow matter is fat or crab butter and considered desirable by many, keep it if you wish.) Divide the crabs into quarters with a big knife, leaving the legs attached to the 4 sections.
- Heat the peanut oil in a wok over high heat until almost smoking. Add the garlic, ginger, chiles, and bok choy. Stir-fry for 1 minute, then remove to a side platter. Toss in the crab pieces, including the top shells. Take the top shells out after 1 minute, continue to stir-fry the crab for 3 minutes. With a big spoon or spatula, remove the crab pieces to the side platter. Now on to the sauce, pour 1 cup of water into the wok, along with the brown sugar, soy sauce, lemon juice, and sake. Stir for 2 minutes to dissolve the sugar. Stir in the cornstarch slurry and cook another minute until the sauce thickens. Return the crabs and bok choy to the pan, toss everything together to coat. Cover, and cook for 3 minutes.
- To serve, line a large platter with butter lettuce leaves, and arrange the crabs with the top shell back on top so it looks roughly like a whole crab again - cool right?! Put the bok choy around the crab and pour the sauce all over the top. Garnish with the green onions and peanuts. You'll need crab crackers, mini forks, a side bowl for the shells, a stack of napkins, and bowls of warm lemon water to clean your hands. Serve with steamed white rice.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mohammad Jahirul Islam Khan
[email protected]This recipe is a keeper. I'll definitely be making it again.
Gloria Stanley
[email protected]I love the way the sweet chili sauce caramelizes on the crab.
Jayesh Desai
[email protected]I've never made crab before, but this recipe made it so easy. It turned out great and my family loved it.
Tichaona Joackim Mabheka
[email protected]This recipe is a great way to use up leftover crab. It's quick and easy to make.
Nilufa Yeasmin
[email protected]I love the presentation of this dish. It's so colorful and inviting.
Thoria Manuel
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The crab is so flavorful and juicy.
AKINYEMI OLUBUNMI
[email protected]I'm not a big fan of crab, but I really enjoyed this dish. The sauce is amazing and the crab is cooked perfectly.
Jlg Services
[email protected]This recipe is easy to follow and the results are delicious. I highly recommend it.
Rashid Magsi
[email protected]I've made this recipe several times and it's always a crowd-pleaser. It's a great dish to serve at parties or potlucks.
McKinnley Anderson
[email protected]This recipe is a bit too spicy for my taste, but it's still very good.
Emma Gardner
[email protected]I love the combination of flavors in this dish. The sweet chili sauce and the bok choy add a nice balance to the crab.
Ramesh Randika
[email protected]I made this recipe last night and it was a hit with my family. The crab was cooked perfectly and the sauce was flavorful and slightly spicy. We will definitely be making this again.
Maddison
[email protected]This recipe is a great way to use up leftover crab. It's quick and easy to make, and the results are delicious.