Cracked Crab In Ginger Wine Sauce

• 1 dungeness crabs (already cooked) or 4 blue crabs (already cooked)
• flour, for dusting
• 1/2 cup chicken stock
• 1/4 1/4 cup sake or 1/4 cup dry sherry
• 6 green onions, trimmed and cut diagonally into 1-inch lengths
• 1/4 cup fresh basil, chopped
• 2 teaspoons chinese black vinegar or 2 teaspoons balsamic vinegar
• 2 teaspoons soy sauce
• 1 tablespoon oil
• 1/4 - 1/3 cup fresh gingerroot, minced
• 1 tablespoon cornstarch, dissolved in
• 2 tablespoons water

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.

flour, chicken stock, sake, green onions, fresh basil, chinese black vinegar, soy sauce, oil, fresh gingerroot, cornstarch, water

Taken from www.food.com/recipe/cracked-crab-in-ginger-wine-sauce-270167 (may not work)