TLC Cooking "Stir-Fried Crab Legs"

Stir-Fried Crab Legs

by the Editors of Publications International, Ltd.

Stir-Fried Crab Legs

YIELD Makes 3 to 4 servings
See Cooking Videos

INGREDIENTS

1‑1/2	pounds frozen Alaska king crab legs, thawed and drained
1/2	cup water
2	tablespoons dry sherry
2	tablespoons reduced-sodium soy sauce
1	tablespoon cornstarch
1	teaspoon sugar
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
Lemon wedges

PREPARATION:

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.

Note

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.

This recipe appears in: Shellfish

Sunday Supper Stuffed Shells

Learn how to cook a Pasta that will practically guarantee your friends and family will ask for a second helping.

Chicken Pistachio

Learn new and exciting ways to cook chicken that will surprise and delight your friends and family by following our chicken recipes.

Stir-Fried Crab Legs

You Might Also Like

Popular Recipes

Fresh Foods

Veggie Time!