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Crab: Flash-Cooked Crab with Ginger & Scallions

Source of Recipe


Adapted from "Classic Chinese Cuisine"






List of Ingredients



• 2 Dungeness crabs, about 2 to 3 lbs. each
  
• .
  
• -- Crab Marinade --
  
• 4 stalks scallions, white part only, smashed with the flat side of a cleaver or a chef's knife
  
• 4 slices fresh ginger, the size of a quarter, smashed with the flat side of a cleaver or a chef's knife
  
• 3 Tbsp rice wine or sake
  
• .
  
• -- For Cooking --
  
• 1 Tbsp peanut, safflower or corn oil
  
• 4 stalks scallions, ends trimmed, cut into 1-inch lengths
  
• 3 slices fresh ginger, the size of a quarter, shredded finely
  
• 2-1/2 Tbsp rice wine or sake
  
• 1 tsp salt
  






Instructions



1. Plunge the crabs into boiling water for about 5 minutes. Remove and rinse in cold water, but do not soak. Pull the apron off the bottom of the shell. Lift off the carapace, or the top shell. Remove the gill tissue and rinse the crabs. Separate the legs into pairs so they will be easier to cook. You can crack the shells with a mallet at this point, if you wish. Repeat with other crabs. Set aside in a large bowl.
   
   
2. Combine the ingredients for the marinade in a bowl. With a fork, mash the scallions and ginger in the liquid to impart their flavor. Pour the marinade over the crab pieces and let marinate for 20 to 30 minutes. Drain the crab, discarding the seasonings.
   
   
3. Heat a wok or large skillet until very hot. Add the oil and heat until nearly smoking. Add the scallions and shredded ginger and stir-fry about 10 seconds, until fragrant. Add the crab and stir-fry over high heat, tossing them. Add the rice wine and salt, cover and cook the crabs for 8 to 10 minutes, or until the meat is no longer translucent. Serve immediately.
   
   Serves 4