Basic Stir-Fried Crabmeat

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Basic Stir-Fried Crabmeat Ingredients

1 lb Lump crabmeat	2 tb Sherry
3 Or	1/2 ts Salt
4 Scallion stalks	2 tb Oil or lard
2 sl Fresh ginger root	1 tb Cornstarch
2 tb Soy sauce	1/4 c Water

Instructions for Basic Stir-Fried Crabmeat

1. Pick over and shred crabmeat. Cut scallion stalks in 1/2-inch sections. Mince ginger root. 2. Combine soy sauce, sherry and salt. 3. Heat oil. Add crabmeat and minced ginger root; stir-fry about 1 minute over medium heat. Add scallion sections; stir-fry a few times more. 4. Stir in soy-sherry mixture and heat quickly. Simmer, covered, 2 to 3 minutes. 5. Meanwhile blend cornstarch and cold water to a paste; then stir in to thicken. Serve at once, either plain or with a vinegar dip (see recipe "All-Purpose Seafood Dip"). VARIATIONS: 1. For the lump crabmeat, substitute canned crabmeat or 2 crabs, shelled. 2. For the minced ginger, substitute 1 teaspoon ginger juice and blend into crabmeat. 3. In step 4, instead of simmering, stir-fry the ingredients over low heat until the liquids are nearly absorbed. Omit the cornstarch paste. 4. With Black Bean Sauce--Mash together 1 tablespoon fermented black beans (soaked) and 1 garlic clove, minced. Add to heated oil in step 3, stir-frying a few times. Then add the crabmeat. Omit the ginger root and soy sauce; increase the sherry to 1/2 cup. 5. With Chinese Cabbage #1--Shred and blanch 1 pound Chinese cabbage stems. Add with the scallion in step 3. 6. With Chinese Cabbage #2--Cut 1 pound Chinese cabbage stems in 3-inch sections. Cook until tender in stock or water; then drain and keep warm. After step 5, arrange crabmeat mixture over cooked cabbage stems and serve. 7. With Mushrooms--Drain 1/2 cup canned button mushrooms and add with scallions in step 3. Pick up steps 4 and 5. From , ISBN 0-517-65870-4. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: Seafood-OtherCuisine: Uncategorized

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