Stir-Fried Crab
from the California Seafood Cookbook, by Isaac Cronin, Jay Harlow, and Paul Johnson
Dungeness Crab is in season on the West Coast from October until May, and is the main commercial crab here. It is a symbol to many of San Francisco's Fisherman's Wharf. Much of the catch is frozen for sale in the off season.
2 tablespoons salted black beans
2 tablespoons sherry or rice wine
a 2-2 1/2 pound live crab, cleaned,
cut in to serving pieces and cracked, fat reserved.
cornstarch
3 tablespoons oil
2 tablespoons chopped garlic
2 tablespoons chopped ginger
2 tablespoons soy sauce
2 teaspoons sugar
1/4 cup water
4 scallions, trimmed into 1-inch lengths and then cut in half
1 teaspoons cornstarch dissolved in 1 tablespoon water
cilatnro for garnish
Coarsely chop the black beans and combine with the sherry. Let the mixture stand for 20 minutes.
Dip the cut ends of the crab legs and claws into cornstarch.
Heat the oil in a wok or heavy skillet. Stir-fry the garlic and ginger for 30 seconds, do not brown. Add the crab pieces and toss thoroughly. Add the soy sauce, sugar, water, scallions, and reserved crab fat. Cook over high heat until the crab is done, 2-3 minutes. Add the cornstarch-water mixture, and cook until the sauce thickens. Garnish with cilantro and serve.