Wok-Fried Dungeness Crab in Ginger Wine Sauce
Succulent cracked crab stir-fried with fresh ginger, green onion, and basil in a savory chicken stock reduction. Flour-dusted crab pieces cook quickly in a hot wok, then simmer in a tangy sauce of black vinegar and soy, thickened with cornstarch. A restaurant-quality dish ready in under 20 minutes.
Ingredients
- 1 Dungeness crab, cooked
- 4 blue crabs, cooked
- flour, for dusting
- ½ cup chicken stock
- ¼ cup sake
- ¼ cup dry sherry
- 6 green onions, trimmed and cut diagonally into 1-inch lengths
- ¼ cup fresh basil, chopped
- 2 teaspoons Chinese black vinegarrice vinegar1:1acidic
slightly less funky depth
- 2 teaspoons balsamic vinegar
- 2 teaspoons soy sauce
- 1 tablespoon oil
- ¼ cup fresh gingerroot, minced
- ⅓ cup fresh gingerroot, minced
- 1 tablespoon cornstarch, dissolved in 2 tablespoons water
- 2 tablespoons water
Instructions
- 1
Pull off and discard the top shell. Remove and discard the feathery off-white lungs and spongy parts.
- 2
Break off the legs and claws and crack them with a mallet.
- 3
Cut Dungeness crab body into 4 pieces, or blue crab bodies in half.
- 4
Dust crab pieces lightly with flour.
- 5
Whisk together chicken stock, sake or sherry, green onions, basil, black vinegar, and soy sauce in a bowl.
- 6
Heat a wok over high heat until hot. Add oil and swirl to coat sides.
- 7
Add floured crab pieces and stir fry for 1 minute.
- 8
Add minced ginger and stir fry for 2 minutes.
- 9
Pour in sauce and bring to a boil.
- 10
Reduce heat to a simmer, cover, and cook stirring once until crab is heated through, about 4 minutes.
- 11
Stir in dissolved cornstarch and cook, stirring until sauce boils and thickens, about 2-3 minutes.
Tips
Crack crab legs thoroughly before cooking so sauce penetrates. A mallet works better than a knife.
Have all ingredients prepped before heating the wok; high-heat stir frying moves quickly.
If sauce seems too thin after adding cornstarch, simmer uncovered for 1 additional minute.
Use a wok or large skillet; ensure sides are well-oiled to prevent sticking.
Good to Know
Refrigerate covered for up to 2 days. Reheat gently in wok over medium heat with splash of stock.
Clean and crack crab up to 4 hours ahead. Prepare sauce mixture and have all ingredients prepped; cook within 30 minutes of assembly.
Serve immediately over steamed rice. Garnish with additional green onion if desired.
Common Mistakes
Do not skip dusting crab with flour to avoid pieces sticking to wok or missing caramelized surface.
Do not overcook after adding cornstarch to avoid sauce becoming gluey.
Do not use raw crab; source specifies already cooked to avoid food safety issues.