🫙 From the Spice Rack

Crab In Ginger Sauce

Name: Crab In Ginger Sauce
Ingredients: 2 ready-to-cook whole; 1 small red pepper; 1 piece (about 4x1-inch or; 2 1/2 tb (37 ml) dry sherry; 1 tsp (5 ml) sugar; 1 tsp (5 ml) instant chicken; 2 tsp (10 ml) cornstarch; 2 tbsp (30 ml) vegetable oil

2 Ready-to-cook whole -hard-shell crabs 8 Green onions 1 sm Red pepper 1 Piece (about 4x1-inch or -1Ox2.5 cm) fresh ginger -root 3/4 c (180 mL) water 2 1/2 tb (37 mL) dry sherry

chinesemaineasy

Ingredients8 items

Ingredients

2ready-to-cook whole
1small red pepper
1piece (about 4x1-inch or
21/2 tb (37 ml) dry sherry
1tsp (5 ml) sugar
1tsp (5 ml) instant chicken
2tsp (10 ml) cornstarch
2tbsp (30 ml) vegetable oil

Directions

1
2 Ready-to-cook whole -hard-shell crabs 8 Green onions 1 sm Red pepper 1 Piece (about 4x1-inch or -1Ox2.5 cm) fresh ginger -root 3/4 c (180
2
Gently pull away round -hard shell on top
3
With small sharp knife gently cut away the gray spongy tissue and discard
4
Rinse crabs with water
5
Cut off claws and legs
6
Pound claws lightly with back of cleaver to break shell
7
Chop down center of crabs to cut body in half
8
Cut each half crosswise into 3 pieces

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