© Noel Barnhurst
Tangy Ginger Crab
1 live Dungeness crab (about 2 pounds)
About 1/2 cup Tangy Ginger Sauce, chilled
- In a large steamer, bring several cups of water to a boil. Place the crab in the steamer, cover, and steam until the crab has turned bright red and is cooked through, about 15 minutes. Remove the crab and let rest until cool enough to handle.
- Insert your thumb or a knife point between the upper shell and the body, opposite the mouth. Pry off the shell, and then trim off the mouth and other inedible parts. Scrape the yellow-green liver (tomalley) out of the center of the body.
- Leaving the legs attached, cut the crab in half, down the middle, with a large knife. Then, cut each half into thirds so each piece has legs and body. Crack each section of leg by giving it a good whack with the knife. Be careful not to cut all the way through.
- Serve the crab on a platter with a small bowl of very cold Tangy Ginger Sauce. Serves 2 to 3.
Tangy Ginger Sauce
- 1/2 cup apple cider vinegar
- 7 tablespoons sugar
- 1 teaspoon soy sauce
- 1/4 cup very finely minced peeled fresh ginger
- Heat the vinegar, sugar, and soy sauce together in a small pan just until the sugar has melted. Pour the mixture into a bowl, add the ginger, stir well, and refrigerate until cold. The sauce will keep, tightly covered, for several days in the refrigerator. Makes about 1 cup.
Recipe courtesy of Modern Asian Flavors by Richard Wong