1. To clean the crab, pull of the top shell. Remove and discard the feathery off-white lungs and spongy parts under the shell. Break off the leg and claws and crack them with a mallet. 2. If using Dungeness crab, cut the body into 4 pieces; if using blue crabs, cut the bodies in half. 3. Dust the crab pieces with flour to coat lightly. 4. Prepare the sauce: Stir the chicken stock, rice wine, green onions, basil, black vinegar, and soy sauce together in a bowl. 5. Heat wok over high heat until hot. Add the oil and swirl to coat the sides. Add the coated crab pieces and stir fry for 1 minute. Add ginger and stir fry for 2 minutes. 6. Pour in the sauce and bring to a boil. Reduce the heat to a simmer, cover the wok, and cook stirring once, until the crab is heated through, approximately 4 minutes. 7. Stir in the dissolved cornstarch and cook, stirring until the sauce boils and thickens, about 2-3 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
