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Stir-Fried Dungeness Crab

  • 2 Dungeness crabs
  • ½ cup water
  • 1 tablespoon cornstarch
  • 2 tablespoons soy sauce
  • 2 tablespoons dry sherry
  • ½ teaspoon sugar
  • 3 tablespoons vegetable oil
  • 2 cloves garlic, crushed
  • 2 slices fresh ginger, ¼-inch thick
  • 1 cup cut-up green onions

Snap off and discard aprons. Tear off top shells and save. Reserve coral and crab fat, if you wish. Remove spongy gills and soft stomachs under the eyes. Remove legs and claws from bodies. Cut bodies into 2-inch chunks and crack shells of legs and claws.

In a small bowl, combine water, cornstarch, soy sauce, sherry and sugar.

Heat wok or large saucepot over high heat. Add oil, garlic and ginger. Stir-fry to flavor the oil. Discard garlic and ginger. Add crab and reserved coral, if desired. Stir-fry 10 minutes or until shells turn red.

Stir cornstarch mixture into crab along with onions, and toss. Cook until sauce thickens. Transfer to serving platter. Garnish with green onion "brushes" if desired, and top shell of crab.

Serves 4.

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