Crab in Ginger Sauce
| Yield: | 4 Servings |
| Categories: | Chinese, Seafood |
| 2 | Ready-to-cook whole hard-shell crabs | |
| 8 | Green onions | |
| 1 | sm | Red pepper |
| 1 | Piece (about 4x1-inch or 1Ox2.5 cm) fresh ginger root | |
| 3/4 | c | (180 mL) water |
| 2 1/2 | tb | (37 mL) dry sherry |
| 1 | ts | (5 mL) sugar |
| 1 | ts | (5 mL) instant chicken bouillon granules |
| 2 | ts | (10 mL) soy sauce |
| 2 | ts | (10 mL) cornstarch |
| 2 | tb | (30 mL) vegetable oil |
| 1/2 | ts | (2 mL) sesame oil |
| 1 | Rinse crabs with water. Gently pull away round hard shell on |
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