Stir-Fried Garlic Crab Recipe

The recipe calls for whole crabs. If you want to save time or are squeamish with live crabs, ask your fish monger to quarter the crabs and remove the gills for you.

Ingredients:
4 live Dungeness crabs, 1 1/2 pounds each
1/4 cup good olive oil
3 heads garlic, minced
1/2 teaspoon kosher salt, plus additional to taste
1 lime, cut into wedges

Directions:
1) Fill a large stock pot with 3-4 inches of water. Add steamer basket or colander insert, cover and bring water to a boil. When the water is heating, place the crabs into the freezer for 10-15 minutes to knock the crabs out, making them easier to handle.

2) When the water is at a boil, remove crabs from freezer and place them into colander insert. Cover and steam for 20 minutes, until the shells are bright red.

3) Once cooked, remove the crabs with a pair of tongs. Rinse crabs under cold water briefly before dismantling. Remove shell, reserve crab butter (soft yellow matter and green spongy stuff) and remove gills. Quarter the crabs with a big knife, leaving the legs attached to the four sections.

4) Working in batches, if necessary, heat the olive oil in a large wok over high heat. Add the garlic, salt and reserved crab butter and stir-fry for 1 minute. Add quartered crab sections and toss to cover with garlic and oil. Stir-fry the crabs for 4-5 minutes.  Adjust salt to taste. Serve with jasmine rice and a squeeze of lime or with dipping sauce.

Salt, Pepper and Lime Dipping Sauce

Ingredients:
2 limes, juiced
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Directions:
1) In a small bowl, mix lime juice, salt and pepper.

2) That's it!

Serves 6

Chinese Sticky Rice Recipe

Ingredients:  
4 cups sweet rice 
2 cups jasmine rice 
25 Chinese dried shiitake mushrooms
6 Chinese sausages (lop chong) 
1 pound lean Chinese barbecued pork, store-bought  
1 tablespoon vegetable oil 
2 1/2 tablespoons soy sauce 
5 cups low sodium chicken stock  
3 tablespoons oyster sauce
1 cup chopped scallions
1 cup chopped cilantro

Directions:
1) In a bowl, soak the mushrooms in warm water for about 30 minutes, until softened. In a 6-quart stockpot, wash all the rice in several changes of cold water until the water runs clear. Soak the combined sweet and jasmine rice for 1 hour in enough cold water to cover.

2) When softened, drain and squeeze dry the mushrooms, reserving the liquid. Cut off and discard stems and chop the caps.

3) Chop sausage and barbecued pork and set aside separately.

4) Heat large wok or skillet over high heat until hot but not smoking. Add oil and Chinese sausage, and stir-fry 1 minute. Add the mushrooms and barbecued pork, and stir-fry for 3 to 4 minutes, until heated through. Add 1 tablespoon soy sauce, stir to combine, remove from heat, and set aside.

5) Drain rice. Add chicken broth and enough the reserved mushrooms liquid to measure 1 cup, and bring to a boil over high heat. Reduce heat to low, cover, and cook 10 minutes. Uncover and quickly scoop Chinese sausage mixture onto top of rice. Immediately cover and continue cooking the rice 25 to 30 minutes, or until broth is completely absorbed and rice is tender. Let stand 5 minutes. Add 1 1/2 tablespoons soy sauce, oyster sauce, scallions, cilantro and stir to combine. Adjust seasonings to taste. Serve and enjoy.

Makes about 4 quarts. Serves 18 to 20 as part of a multicourse meal.

[Recipe adapted from The Wisdom of the Chinese Kitchen by Grace Young]

Flavored Sweet Rice (Naw Mai Fan) Recipe

Ingredients:
1/4 cup Chinese dried scallops (gawn yu chee)
1 cup sweet rice
1/2 cup long grain rice
2 tablespoons Chinese dried shrimp
4 Chinese dried mushrooms
1 Chinese sausage (lop chong)
4 ounces Chinese barbecued pork, store-bought or homemade
1 teaspoon vegetable oil
1 1/2 teaspoons thin soy sauce
1 1/4 cups homemade chicken broth
2 teaspoons black soy sauce
2 teaspoons oyster flavored sauce
1/3 cup chopped scallions
1/3 cup chopped cilantro

Directions:
1) In a small bowl, soak the dried scallops in about 1/3 cup cold water for 2 hours, or until softened. In a medium-sized bowl, wash all the rice in several changes of cold water until the water runs clear. Soak the combined sweet and long rice for 1 hour in enough cold water to cover. Place the shrimp and mushrooms in separate bowls. Pour about 1/4 cup cold water over each ingredient, and soak for about 30 minutes, to soften.

2) When softened, drain all the ingredients except the rice, discarding the shrimp water and reserving the scallop and mushroom liquids. Remove the small hard knob from the side of the scallops and discard. Finely shred the scallops with your hands. Chop shrimp if larger than 1/4 inch. Drain and squeeze dry the mushrooms. Cut off and discard stems and finely chop the caps.

3) Finely chop sausage and barbecued pork and set aside separately.

4) Meanwhile, heat a 14-inch flat-bottomed wok or skillet over high heat until hot but not smoking. Add oil and Chinese sausage, and stir-fry 30 seconds. Add scallops and stir-fry another 30 seconds. Add the shrimp, mushrooms, and barbecued pork, and stir-fry 1 minute. Add thin soy sauce, stir to combine, remove from heat, and set aside.

5) Drain rice and place in a 2-quart saucepan. Add chicken broth and enough of the reserved scallop and mushrooms liquids to measure 1/4 cup, and bring to a boil over high heat. Reduce heat to low, cover, and cook 10 minutes. Uncover and quickly scoop Chinese sausage mixture onto top of rice. Immediately cover and continue cooking the rice 25 to 30 minutes, or until broth is completely absorbed and rice is tender. Let stand 5 minutes. Add the black soy sauce, oyster sauce, scallions, and cilantro, and stir to combine. Serve immediately.

Makes about 6 cups. Serves 6 to 8 as part of a multicourse meal.

[Recipe via The Wisdom of the Chinese Kitchen by Grace Young]