Crabs with Lobster Sauce

Title:
Crabs with Lobster Sauce

Yield:
4 Servings

Categories:
Seafood,
Asian




Ingredients:





   1/4 lb Ground pork


     7    Garlic cloves, smashed


     2 tb Soy sauce


     1 ts Sugar


     2    Chinese mushrooms, soaked,


          -drained and sliced


     6    Hard-shell crabs, such as


          -blue crabs


     2 tb Oil


     5 sl Ginger


     2    Scallions, chopped


     2 tb Fermented black beans,


          -soaked


     2 tb Dry sherry, about


     1 ts Thin soy sauce


   1/2 c  Pork stock


     1 tb Cornstarch


     2    Eggs, beaten


     1 tb Chinese toasted sesame oil,


          -about






 Recipe By : Taste Show # TS4740


 


 To pork add 1 minced garlic clove, a few tablespoons of water, a few


 splashes of soy sauce, 1/2 teaspoon sugar, and Chinese mushrooms.


 


 Clean crabs, drain and plunge into a large pot of boiling water for 30


 seconds. Remove, drain and scrub. Snap off claws, crack them and reserve.


 Twist off apron, separate shell from body and remove gills, small legs and


 stomach sac. Quarter bodies, leaving roe and tomalley intact.


 


 Heat oil in a wok. Add ginger and garlic, half of scallion and drained


 black beans. Push aside and add pork mixture. Stir-fry, breaking up pork


 and mixing well with other ingredients. Push aside, add crabs and a few


 splashes of sherry. Mix together remaining 1/2 teaspoon sugar, thin soy


 sauce, stock and cornstarch. Add to wok and stir-fry until sauce thickens.


 Remove from heat. Add eggs and sesame oil. Transfer to a serving platter.


 Garnish with remaining scallion and serve immediately.


 


 Yield: 4 servings as part of a Chinese-style Dinner


 


 Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved


 


 Taste Show #TS4742 Posted to MC-Recipe Digest V1 #614 by Peggy Morgan


 
on 97