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Garlic Pepper Butter Crab

Makes: 2 servings

Ingredients:

1/2 cup chicken broth
1/4 cup dry sherry or Chinese rice wine
2 tsps. fish sauce
1/4 tsp. freshly ground black pepper
1 whole Dungeness crab, Dungeness crab
cornstarch, for dusting
3 Tbsps. vegetable oil
2 Tbsps. butter
3 cloves garlic, chopped
4 to 5 quarter-size slices ginger, lightly crushed

Cooking:

1. In a small bowl, combine sauce ingredients (broth, wine, fish sauce, pepper) and mix well.

2. With a wooden mallet or rolling pin, lightly crush crab claws and legs. Lightly dust the crab in cornstarch.

3. To cook raw crab, place a stir-fry pan over high heat until hot. Add the oil and butter. When butter melts, add garlic, ginger, and crab; cook, stirring, until crab turns red, about 5 minutes. Add sauce, reduce heat to medium, cover, and simmer until crab is just cooked through, 5 minutes.

4. Place crab on a serving platter. Put the sauce into a bowl and serve on the side for dipping.

**Note: If you plan to make this with a precooked crab, add an additional 1/4-cup of stock to the sauce ingredients and only cook crab in step until just heated through, about 1 minute. And pan juices in a large bowl and serve. Use pan juices for dipping.

Adapted from Martin Yan’s Quick and Easy (Chronicle Books)
Copyright Yan Can Cook Group 2005