Roast Ginger and Green Onion Crab in the Shell
| Yield: | 2 Servings |
| Categories: | Fish |
| Stephen Ceideburg | ||
| 1 | Live Dungeness crab, about 2 to 3 pounds | |
| 3 | tb | Peanut oil |
| 1 | ts | Salt |
| Eight 1/2-inch knobs peeled fresh ginger, bruised | ||
| 4 | Garlic cloves, bruised | |
| 8 | Green onions, cut into 2-inch lengths | |
| 1 | ts | Sugar |
| 1/4 | ts | White pepper |
| 1/4 | c | Dry vermouth or sherry |
| 1 | tb | Dark soy sauce, or to taste |
| 1/4 | c | Chicken stock |
| 1 | ts | Cornstarch mixed with 1 tablespoon water |
| 1 | ts | Asian sesame oil |
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