nicnat
Well-Known Member
Hi FB, there is a small brownish runny gooey bit that I scoop out with a little seafood fork. sometimes it comes out when I give the head a shake when the tail comes off. everything else stays in and the bigger heads actually have a bit of meat in them.
when doing the previous wok recipe with dungeness crab. clean the crab, I rip the shell off, snap the crab in 1/2, and give it a good shake, rip off the gills & head bits, pretty much clean now. then I cut each 1/2 in 1/2 leaving body part connected, now I crack all the legs and knuckles so some meat is exposed, a cleaver works well for this. this allows the garlic ginger infused oil and sauce to soak into the meat.
follow the previous recipe only use a little more oil, and stir fry the crab for 10 -12 minutes depending on amount and size of crab,I have a lid for the wok and will leave it for a minute or so (leave it too long and it will burn) with the lid on a few times, kInda lets it steam a bit too, do this till you think the crab is pretty much done, could take 15, now add your sauce (use more than you would in the prawn recipe), also add a bunch of chopped scallions (2-3" long) and stir fry for 2 minutes or so till everything is well coated, keep stirring so the sauce doesn't burn. This is my family's favorite way to eat crab now, makes for a fun messy meal. pretty much how the chinese do it in some restaurants, works very well with rock cod as well.
cheers Nicnat
when doing the previous wok recipe with dungeness crab. clean the crab, I rip the shell off, snap the crab in 1/2, and give it a good shake, rip off the gills & head bits, pretty much clean now. then I cut each 1/2 in 1/2 leaving body part connected, now I crack all the legs and knuckles so some meat is exposed, a cleaver works well for this. this allows the garlic ginger infused oil and sauce to soak into the meat.
follow the previous recipe only use a little more oil, and stir fry the crab for 10 -12 minutes depending on amount and size of crab,I have a lid for the wok and will leave it for a minute or so (leave it too long and it will burn) with the lid on a few times, kInda lets it steam a bit too, do this till you think the crab is pretty much done, could take 15, now add your sauce (use more than you would in the prawn recipe), also add a bunch of chopped scallions (2-3" long) and stir fry for 2 minutes or so till everything is well coated, keep stirring so the sauce doesn't burn. This is my family's favorite way to eat crab now, makes for a fun messy meal. pretty much how the chinese do it in some restaurants, works very well with rock cod as well.
cheers Nicnat