Stir-Fried Crab Legs
Makes 3 to 4 servings
|1-1/2||pounds frozen Alaska king crab legs, thawed and drained|
|2||tablespoons dry sherry|
|2||tablespoons reduced-sodium soy sauce|
|3||tablespoons vegetable oil|
|1||piece fresh ginger (about 1 inch square), peeled and cut into 4 slices|
|2||cloves garlic, minced|
|3||green onion tops, cut into 1-inch lengths|
- Soak crab legs in water for 30 minutes to leach out salt brine used for packaging. Cut crab legs into 2-inch-long pieces with poultry scissors or cleaver.
- Combine water, sherry, soy sauce, cornstarch and sugar in small bowl. Set aside.
- Heat wok over high heat about 1 minute. Drizzle oil into wok; heat 15 seconds. Add ginger; stir-fry about 1 minute to flavor oil. Remove and discard ginger. Add crab pieces and garlic. Stir-fry 5 minutes.
- Stir cornstarch mixture and pour into wok. Add green onions and toss. Cook and stir until sauce boils and thickens. Transfer to serving platter. Serve with lemon wedges.
To extract meat from legs, snip along each side of shell with scissors and lift out meat with skewer before serving. Reheat meat in wok for a few seconds. Or to save time, serve in the shell with seafood shell crackers. Have guests crack the shells and remove meat with small seafood forks.
Check out more recipes for Shellfish