Crab Stir-Fry Recipe

From Dorothy McNett's Recipe Book.

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Crab Stir-Fry

From Dorothy McNett's recipes at I love to serve this with crispy greens, such as romaine or shredded cabbage, on the side.

3-4 tablespoons peanut or grapeseed oil
2 large cloves garlic, slivered
2 slices fresh ginger, about 1/4 inch thick
1/2 small red chili, slivered (if desired)
2 tablespoons soy sauce or Black Bean Sauce
or 2-3 tablespoons prepared seasoning sauce, like Pad Thai Sauce
1 cooked crab, cracked and cleaned
1/2 cup water
1 tablespoons soy sauce
1 tablespoon sherry
2 teaspoons cornstarch
3-4 green onions, slivered
romaine or shredded cabbage, for serving

Heat oil in wok or stir-fry pan until a haze appears, do not over heat. Add garlic, ginger, and chili if using. Cook and stir 30-40 seconds. Stir in soy sauce or seasoning sauce and then add the crab pieces. Cook and stir to heat crab throughout. Remove biggest crab pieces to serving platter. In measuring cup, whisk together the water, soy sauce, sherry, and cornstarch and then add to pan liquids and cook and stir until mixture thickens slightly and becomes clear. Add green onions, and taste and correct seasonings. Pour over crab, toss a little, and serve with lots of crispy greens.

Recipe created 1999-03-02.

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