Dungeness Crab Cantonese

This is the kind of over-the-top meal guests will talk about for days afterward and it’s simple to prepare.  Crab, ground pork and a host of Asian condiments create delicious mouth-watering flavors.

By LaDonna Gundersen

Ingredients

• 2  tablespoons cornstarch
• 2  cups reduced-sodium organic chicken broth
• ¼ cup rice wine
• 2  tablespoons low-sodium soy sauce
• 1  teaspoon granulated sugar
• 1  teaspoon fresh ginger, minced
• ¼ teaspoon ground black pepper
• 1  tablespoon extra-virgin olive oil
• 2  large garlic cloves, minced
• ½ pound unseasoned ground pork
• 2  cups fresh Dungeness crabmeat (about 2 crab, cooked and cleaned)
• 4  green onions, chopped
• 2  eggs, slightly beaten
• 1  teaspoon sesame oil hot cooked jasmine rice

Directions

Stir together cornstarch, broth, rice wine, soy sauce, sugar, ginger and pepper in a small bowl until sugar is dissolved, set aside.

Heat the oil in a large skillet or wok over medium-high heat.  Add the garlic and pork and stir-fry until pork is no longer pink.  Stir in the cornstarch mixture and bring to a boil.  Add the crabmeat, reduce heat and simmer until thickened.  Stir in the chopped green onions.

Pour the eggs over the crab, stirring gently until the egg is just set.  Drizzle with the sesame oil and serve over hot cooked rice.

Recipe hint: Pasteurized crabmeat comes in three forms: lump, backfin or claw.  All work as fine substitutes in this recipe, but pick through the meat for bits of shell.

Simple Steamed Rice: Bring 2½ cups water to a boil in a medium saucepan.  Stir in 1 cup long-grain white rice and ½ teaspoon salt.  Return to a boil over medium-high heat. Reduce heat and simmer covered until rice is tender and has absorbed all the water. 16-18 minutes.  The rice will be studded with steam holes when ready.  Remove from heat and let stand covered for 10 minutes.  Fluff with a fork before serving. 

Makes 4 servings