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.
