Chinese New Year Recipes: Ginger and Scallion Crab

The page of my recipe for Ginger and Scallion Crab is the most read, water-stained and used page of all of my recipe books. You can get fresh crabs at T&T--where you can ask the counter person to cut the Crab into sections for you.  If you feel a little intimidated by the language barrier--Chinese for "Cut" sounds like: "GUH". Might also help to make a chopping motion with your hands while you say it, too.

The traditional dish requires frying--I recommend lightening up the recipe by steaming instead of frying and also replacing oil with a couple of sprays of PAM.

Ingredients

1 Crab 1 1/2 - 2 lbs

2 inches of peeled ginger- sliced lengthwise

3 stalks scallions--chopped into 2 inch pieces  

PAM Canola Spray

For Sauce

1 tbs oyster sauce

2 dashes of white pepper
1/8 tsp sesame oil
1/2 tsp sugar
6 tbs water
3/4 tsp cornstarch

1/8 tsp fish sauce

Preparation

Clean Crab and pat dry. Boil water and prepare steamer. Steam until shells turn bright orange. Remove from heat. While Crabs are cooking mix sauce and set aside. Spray some PAM on heated wok and add ginger. Fry until ginger is aromatic. Add crab, stir in sauce and add scallions. Let cook until sauce thickens and scallions are cooked through. For an added kick, add some chopped chilies with the scallions.

Serve immediately.