Asian Style Crab

Asian Style Crab

Crabs are prepared and eaten as a dish in several different ways all over the world. Some species are eaten whole, including the shell, such as soft-shell crab; with other species just the claws and/or legs are eaten. The latter is particularly common for larger crabs, such as the snow crab. Mostly in East Asian cultures, the roe of the female crab is also eaten, which usually appears orange or yellow in color in fertile crabs.

Crab Portions

  • 1 boiled Crab per person

Ingredients Sauce

  • 2 table spoons of Sugar
  • 6 table spoons of Soy sauce
  • 6 table spoons of Sake or white wine
  • 6 table spoons of Vinegar
  • 2 table spoons of corn flour
  • Salt to taste
  • mix all ingredients & shake well
  • Ginger
  • 1 Bunch ofScallions

Preparation

  • Cut boiled crabs in 2 pieces, detach claws from body & crack to make eating easier
  • In a pan saute ginger & scallions
  • Add crabs and saute for a few minutes
  • Add sauce and simmer until thick

Presentation

  • Serve as is with some greens

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