Basic Stir Fried Crabmeat Recipes

COLORFUL CRAB STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth; set aside. In a large skillet or wok, stir-fry carrots in oil. Add the peas, red pepper, ginger and garlic; stir-fry 1-2 minutes longer or until vegetables are crisp-tender., Stir cornstarch mixture and gradually add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add crab; heat through. Serve with rice if desired.

STIR-FRIED BROCCOLI WITH CRABMEAT

Steps:

• Pare outer layer from broccoli. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems diagonally into 1/4-inch slices. Place broccoli stems in boiling water; heat to boiling. Cover and cook 30 seconds. Add flowerets; heat to boiling. Cover and cook 30 seconds; drain. Immediately rinse in cold water; drain.
• Cut green onions into 1/2-inch pieces; slice lengthwise in half. Mix cornstarch and water.
• Heat wok or 12-inch skillet over high heat. Add vegetable oil; rotate wok to coat side. Add broccoli and garlic; stir-fry 1 minute.
• Add broth; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened. Stir in crabmeat, green onions and sesame oil; cook and stir 1 minute.

BASIC STIR-FRIED CRABMEAT

Steps:

• 1. Pick over and shred crabmeat. Cut scallion stalks in 1/2-inch sections. Mince ginger root. 2. Combine soy sauce, sherry and salt. 3. Heat oil. Add crabmeat and minced ginger root stir-fry about 1 minute over medium heat. Add scallion sections stir-fry a few times more. 4. Stir in soy-sherry mixture and heat quickly. Simmer, covered, 2 to 3 minutes. 5. Meanwhile blend cornstarch and cold water to a paste then stir in to thicken. Serve at once, either plain or with a vinegar dip (see Seasonings and Sauces, All-Purpose Seafood Dip). VARIATIONS: * For the lump crabmeat, substitute canned crabmeat or 2 crabs, shelled. * For the minced ginger, substitute 1 teaspoon ginger juice and blend into crabmeat. * In step 4, instead of simmering, stir-fry the ingredients over low heat until the liquids are nearly absorbed. Omit the cornstarch paste. * With "Black Bean Sauce"-Mash together 1 tablespoon fermented black beans (soaked) and 1 garlic clove. minced. Add to heated oil in step 3, stir-frying a few times. Then add the crabmeat. Omit the ginger root and soy sauce increase the sherry to 1/2 cup. * With "Chinese Cabbage I"-Shred and blanch 1 pound Chinese cabbage stems. Add with the scallion in step 3. * With "Chinese Cabbage II"-Cut 1 pound Chinese cabbage stems in 3-inch sections. Cook until tender in stock or water then drain and keep warm. After step 5, arrange crabmeat mixture over cooked cabbage stems and serve. * With Mushrooms-Drain 1/2 cup canned button mushrooms and add with scallions in step 3. Pick up steps 4 and 5. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

IMITATION CRAB STIR-FRY

Steps:

• Prepare all fresh veggies and place into individual bowls.
• Sprinkle a pinch of ground ginger and salt on onions, cauliflower, cabbage, snow peas and tomatoes.
• Coat bottom of frying pan or wok with olive oil.
• When oil is hot add onions and sear for 5 minutes on high.
• Add garlic, cabbage, snow peas and cauliflower.
• Stir all ingredients together and add soy sauce to taste.
• Decrease heat and cover pan. Let simmer for about 15 minutes.
• Add imitation crab, toss ingredients to mix and cover. Simmer for an additional 15 minutes.
• Serve as is or over a bed of white rice.