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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
crab	1	dungeness	cooked cooked	-	-	-	-
flour				-	-	-	-
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44
sake	1/4	cup		-	-	-	-
green onion	6		trimmed cut	115.02	24.4524	4.1322	2.0022
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384
black vinegar	2	teaspoons		-	-	-	-
soy sauce	2	teaspoons		5.617999999999999	0.5226	0.8628	0.0604
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
gingerroot	1/4 - 1/3	cup	minced	-	-	-	-
cornstarch	1	tablespoon		30.48	7.3016	0.0208	0.004
water	2	tablespoons		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.