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.

 

Watermelon Salsa

 

About the only good thing has come out of our wet summer in North Carolina is the watermelons. Since we have had so much rain, the melons are large, sweet and full of juice.

 At the farmers market, I have been picking the smallest melons and it is taking us almost two weeks to eat it them.  With the abundance of fruit, I have been able to try different recipes that use watermelon. My favorite has been watermelon salsa that I found over at Eating Well dot com.

The first time I made this my husband grumbled about why would I waste good watermelon. I made chicken tacos that night and served the watermelon salsa and tortilla chips. After about the sixth time of my husband dipping the chips into the salsa, I said, “Honey, I didn’t think you were going to eat any.”  The reply back was “I did not want to like this, but it is too good to stop eating.” I just love proving him wrong!

So what does it taste like? Hmmm… spicy jalapeños biting at sweet watermelon mix in the sharpness of red onion, while limejuice and cilantro dance around all of them.

 You know I don’t usually add salt to my recipes, for this one you do need to add it.  We ate this on hard and soft tacos, beef and chicken. My favorite is with salty tortilla chips since the salt brings out the sweet of the melon… yummy!

The only thing I did not like about was removing the seeds from the watermelon. You can cheat and but the pre-cut watermelon in the containers at the store.

If you have a little chopper, mini-food processor or even gloves, I would use them for the jalapenos so you don’t have to touch them.

Ingredients:

3 cups finely diced seedless watermelon

2 jalapeno peppers, seeded and minced

1/3 cup chopped cilantro

1/4 cup lime juice

1/4 cup minced red onion

1/4 teaspoon salt, or to taste

Directions:

Place watermelon, jalapenos, cilantro, limejuice, salt and onion in a medium bowl; stir well to combine. Chill in refrigerator half hour before serving. We actually like it better the second day since the flavors will have a chance to marry.

Oh and one more thing, this is ZERO fat and only about 26 calories per 1/2 cup serving.