Crab Stir-Fry

 

This recipe uses my favorite type of crab, Dungeness. Growing up in Northern California, I used to love when crab came into season. The sweet light taste of crab makes my mouth water.

Now living on the other side of the country this type of crab is hard to come by and then you pay about $15.00 a pound for it. Paying that much for crab is there is only way to eat it, steamed and served with butter.

For this recipe, you can use other varieties such as Blue Crab from the East Coast or imitation crab.

 

This recipe only makes two servings.

Ingredients

1 tablespoon Reduced Sodium Soy Sauce

1 tbsp Ginger Root

1 lb Dungeness Crab

4 stalk Young Green Onions (Tops Only)

2 tbsp Dry Sherry (Sherry)

3 oz Baby Bok Choy

1 tbsp Corn Starch

2 tsp Grape seed Oil

1 cup, cooked White Rice

 

Directions

Pick through crabmeat, removing any pieces of cartilage. Cut green onions on the diagonal into slices. Peel and sliver ginger root. Slice bok choy, including greens. In a small bowl, mix cornstarch with 1-tablespoon water to form slurry. Combine soy sauce and sherry in small bowl.

Cook rice according to directions and set aside. Add oil to heated wok or sauté pan. Add crabmeat and ginger root; stir-fry about 1 minute over medium heat. Add green onion and bok choy; stir-fry a minute more. Stir in sherry mixture and bring to a boil. Reduce heat and simmer, covered, 2-3 minutes. Stir in cornstarch mixture to thicken and serve immediately over rice.