Steamed Fresh Crab In Curry Sauce

Recipe Ingredients

1		Fresh crab
6		Ginger root
2 tablespoons	30ml	Dry sherry
3		Spring onions or Chinese
		Parsley
		Sauce
1/2		Bell pepper - diced
1 teaspoon	5ml	Curry powder
1/4 teaspoon	1.3ml	Salt
1/2 teaspoon	2.5ml	Sugar
1 cup	237ml	Stock
1 teaspoon	5ml	Ginger - minced
1		Garlic - minced
2 tablespoons	30ml	Peanut oil
		Cornstarch paste

Recipe Instructions

Make Sauce: Heat oil in medium-hot saucepan. Saute minced garlic until fragrant. Add curry powder. Stir over medium heat for about 1 minute - avoid burning powder. Add stock, salt, sugar and ginger; bring to boil; cook for 1 minute. Add bell pepper, which has been coarsely diced into 1/4" squares; stir in enough thin cornstarch paste to make a light sauce. As soon as sauce thickens, remove from heat and reserve. This sauce can be made up ahead and reheated just before serving.

Clean and Steam Crab: Pry off plate from crab in one piece. Separate legs with cleaver; wash all parts, cleaning out junk; cut soft inner sections of legs into manageable pieces. Carefully crack claws, keeping them intact. Reassemble crab on oval platter. Before putting on back, sprinkle meat with dry sherry; lay ginger on top; then put on back plate. Wash green onions, remove roots, and shred, greens and all, into 2" sections.

Bring water in steamer to rolling boil. Steam crab for about 15-20 minutes, depending on size. Meanwhile, reheat curry sauce (or keep hot in double boiler). Remove steamed crab from steamer; drain excess water. Lift back plate off crab; pour curry sauce over crab; sprinkle with onion shreds; return back plate.

Serve.

Source:
Cooking Light, Jan/Feb 1995, page 74

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