Steamed Fresh Crab In Curry Sauce

* Exported from MasterCook *

STEAMED FRESH CRAB IN CURRY SAUCE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chinese Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lg Whole fresh crab
6 Slices ginger root
2 tb Dry sherry
3 Spring onions or Chinese
Parsley
-----SAUCE-----
1/2 Bell pepper, diced
1 t Curry powder
1/4 ts Salt
1/2 ts Sugar
1 c Stock
1 t Ginger, minced
1 Clove garlic, minced
2 tb Peanut oil
Cornstarch paste

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 & 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.



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