from
Alan Chun
Although I've been involved with computers for over 20 years, Verilog and chip talk is over my head. But, on the EDA Confidential site there was something that I do know a lot about -- recipes. So I would like to submit the following recipe for your enjoyment. As a scuba diver I come across fresh seafood/shellfish all of the time. Up until a few years ago, when it came to lobster and Dungeness crab, I was a purist. Steamed with just drawn butter and a squeeze of fresh lemon. That was until I came across this recipe. The beauty of it is that you can make it as spicy or mild as you like and it will taste just as delicious. If you like Dungeness crab, I hope you give it a try.
1 large Dungeness crab
* Sauce ingredients: 1 small can tomato sauce * Stir-fry ingredients: 3 tablespoons oil * Garnish: 2 chopped green onions
Mix sauce ingredients, adjusting amounts to personal taste. Should be a nice balanced mix of sweet, hot, and salty flavors. In boiling water, cook live Dungeness for about 4 minutes (enough to kill crab, and allow easy cleaning). Immediately rinse crab in cold water. Pull off top shell and remove guts. Cut crab in half, and then cut each half into 3 pieces. Lightly all legs and claws. In very hot Chinese wok, add oil, and immediately fry dried chili peppers for about 30 seconds. Add garlic, ginger, optional lemon grass, and stir-fry for a minute or two (don't burn garlic too much). Add crab pieces, and stir fry for about a minute. Pour in chicken stock, cover wok, and cook just a few minutes until done. Remove crab pieces and place on a large plate or dish. Add sauce to remaining liquid in wok, and cook for a few minutes. Stir in cornstarch mix and drizzle in beaten egg. Cook until you have a nice thick sauce that will coat the crab pieces well. Pour over crab pieces on plate, and garnish with chopped green onion.
A little messy but well worth it! Note: I personally don’t use the lemon grass any longer and I haven’t noticed a difference in taste.
A note before beginning:
Ingredients:
1-tablespoon soy sauce
1-tablespoon sugar
Approx 1 tablespoon chili sauce +/- (I like Vietnamese sauces)
5 crushed garlic cloves
2" piece chopped fresh ginger
6-8 dried chili peppers
Optional: 1 stalk lemon grass finely chopped (remove hard outer leaves)
1/2-cup chicken stock
1 beaten egg
1-tablespoon cornstarch mixed with 1-tablespoon water
Preparation:
Enjoy!