Wok-Fried Dungeness Crab

TOTAL TIME: 30 min
Prep: 20 min
Inactive Prep: --
Cook: 10 min
YIELD: about 6 servings
LEVEL: Intermediate


  • 1 1/2 cups fish stock
  • 1/4 cup dark soy sauce
  • 2 tablespoons lime juice
  • 1/2 cup sherry
  • 1 cup fermented black beans, rinsed
  • 1/4 cup chopped cashews
  • 1/2 cup chopped green onions
  • 1/2 cup chopped cilantro leaves
  • 1 pound cleaned Dungeness or jumbo lump crabmeat
  • 1 tablespoon cornstarch mixed with 2 tablespoons water
  • 1/4 cup peanut oil
  • 5 garlic cloves, chopped
  • 2-inch piece fresh ginger, grated
  • 1 Thai chile pepper, minced
  • 4 Dungeness crabs, 1 1/2 pounds each, cleaned and broken into pieces
  • 6 heads baby bok choy, halved and steamed
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      In a large skillet, combine fish stock, soy, lime juice, sherry, black beans, cashews, green onions, and cilantro. Simmer for 5 minutes or until sauce is starting to thicken. Add the cleaned crabmeat and cornstarch mixture and cook for 1 minute.

      Meanwhile, in a large wok over high heat, add the peanut oil. When oil is hot, add the garlic, ginger, chile, and crab pieces and stir-fry for 3 to 4 minutes.

      Serve crab pieces with sauce over top and steamed bok choy on the side. Be careful to not to eat any pieces of shell!


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