Wok-Seared Crab with Scallion, Garlic, and Pepper

• 1 live Dungeness crab, 2 to 2 1/4 pounds
• 1 egg, beaten (optional)
• 2 tablespoons oyster sauce
• 1 1/2 teaspoons sugar
• 1 teaspoon fish sauce
• 3/4 teaspoon black pepper, preferably freshly ground
• 5 large cloves garlic, coarsely chopped
• 2 scallions, cut into 1 1/2-inch lengths, white and green parts separated
• 3 quarter-sized slices fresh ginger, peeled and smashed with the broad side of a cleaver or chefs knife
• 2 tablespoons canola or other neutral oil

1. Fill a 5- or 6-quart pot two-thirds full with water and bring to a rolling boil over high heat.
2. Use tongs to grasp the crab at the rear.
3. Holding it top side down, slide it head first into the pot.
4. If it thrashes about, press down on it with the tongs until it is still.
5. After its legs have completely folded inward, let it gently cook for 5 minutes longer.
6. Transfer the crab to a baking sheet or platter.
7. Set it aside for about 10 minutes, or until it is cool enough to handle.
8. To clean the crab, use the directions on page 322 for guidance.
9. Scrape the tomalley and fat from the shell and body section into a liquid measuring cup.
10. If you dont like the tomalley and fat, substitute the beaten egg.
11. Do not remove the meat from the legs and body section.
12. Use a knife to quarter the body section, setting the pieces aside on a plate.
13. To make the claws and legs easier to eat, gently crack each one just to break the shell, adding it to the plate with the body sections.
14. (A metal nutcracker is handy for cracking.)
15. To make the flavoring sauce, add the oyster sauce, sugar, fish sauce, and pepper to the tomalley and fat (or egg) and stir to mix well.
16. Add enough water to make 2/3 cup.
17. Set near the stove, along with the crab, garlic, white and green scallion sections, and ginger.
18. In a wok or large skillet, heat the oil over medium-high heat until hot but not smoking.
19. Add the garlic, white scallion sections, and ginger and stir-fry for about 30 seconds, or until fragrant.
20. Add the crab and stir-fry for 2 to 3 minutes to heat the crab through, taking care not to burn the garlic.
21. Give the flavoring sauce a stir and pour it over the crab.
22. Raise the heat to high and keep stir-frying for another 2 to 3 minutes.
23. As you stir-fry, the sauce will bubble vigorously and then reduce to coat the crab.
24. (If the pan ever seems dry, splash in some water.)
25. The crab is done when all the visible meat is opaque.
26. Add the green scallion sections and cook for 30 seconds longer, or until the scallions have wilted slightly.
27. Transfer the crab to a platter and serve.
28. Remind diners to eat with both hands and to suck the sauce from the outside of each piece before breaking in to get the meat.
29. A crabs pointy leg tip is perfect for digging out the meat.
30. If you are serving the crab with rice, advise diners to mix some of the scallions and other tasty bits on the platter into their rice.

crab, egg, oyster sauce, sugar, fish sauce, black pepper, garlic, scallions, ginger, other neutral oil

Taken from www.epicurious.com/recipes/food/views/wok-seared-crab-with-scallion-garlic-and-pepper-383036 (may not work)