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Ingredients:

Preparation Instructions:

With each crab, snap off and discard aprono; tear off top shell and save. (Reserve coral and crab fat, if you wish.) Remove spongy gills and soft stomach under the eyes. Remove legs and claws from body. Cut body into 2-inch chunks and crack shell 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 used. Stir-fry 10 minutes or until shells turn red. Restir cornstarch mixture; stir 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.