Oh boy. Out of all the Dungeness crab dishes I've cooked lately, my boyfriend says this one is his favorite. It's made with lots of ginger, some garlic, cilantro, and a little bit of soy sauce, and it's so fragrant. The seasonings pair so well with the delicate, succulent crab. I like to cook some Asian noodles with this and use them to soak up the leftover seasonings.
Vietnamese Ginger Crab
Ingredients: 1 Dungeness crab, parcooked and cleaned, claws removed, body cut in pieces 2 tablespoons vegetable oil 2 garlic cloves, minced 1 3-inch piece of fresh ginger, peeled and cut into slivers 1 shallot, minced 2 tsp. salt 1 tsp sugar 2 tsp. soy sauce 1/2 tsp. ground black pepper 3 tbsp. rice cooking wine (shao hsing) or dry sherry 2 scallions, cut into 2-inch lengths A good handful of fresh cilantro leaves
Preparation: Heat the oil in a wok. Add the garlic, ginger and shallot and stir-fry until fragrant, about 15 seconds. Add the salt, sugar, soy sauce, black pepper, and crab and stir-fry until the crab is evenly coated and the meat is opaque. Add the wine and scallions and cook for 3 minutes. Transfer the crab to a bowl, garnish with the cilantro and serve with hot cooked Asian flour-based noodles.