Wok-Fried Dungeness Crab (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 1/2 cups fish stock |
1/4 cup dark soy sauce |
2 tablespoons lime juice |
1/2 cup sherry |
1 cup fermented black beans, rinsed |
1/4 cup chopped cashews |
1/2 cup chopped green onions |
1/2 cup chopped cilantro leaves |
1 pound cleaned dungeness or jumbo lump crabmeat |
1 tablespoon cornstarch mixed with 2 tablespoons water |
1/4 cup peanut oil |
5 garlic cloves, chopped |
2 -inch piece fresh ginger, grated |
1 thai chile pepper, minced |
4 dungeness crabs, 1 1/2 pounds each, cleaned and broken into pieces |
6 heads baby bok choy, halved and steamed |
Directions:
1. In a large skillet, combine fish stock, soy, lime juice, sherry, black beans, cashews, green onions, and cilantro. Simmer for 5 minutes or until sauce is starting to thicken. Add the cleaned crabmeat and cornstarch mixture and cook for 1 minute.
2. Meanwhile, in a large wok over high heat, add the peanut oil. When oil is hot, add the garlic, ginger, chile, and crab pieces and stir-fry for 3 to 4 minutes.
3. Serve crab pieces with sauce over top and steamed bok choy on the side. Be careful to not to eat any pieces of shell!
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