2 ratings

Lemon Wild Alaska Crab Over Rice

Lemon and crab make a beautiful couple

Recipe Courtesy of Wild Alaska Seafood

With fresh ginger, cilantro, soy sauce, sesame oil, and lemon juice this dish eats like a citrusy crab chop suey. The Alaskan crab has a mild sweetness that complements the Asian flavors. Spoon the stew-like mixture over some brown rice for a complete and hearty dinner.


For the Lemon Wild Alaska Crab Over Rice

  • 2 Pounds crab, such as Wild Alaska Crab
  • 2 Cups chicken stock
  • 2/3 Cups fresh lemon juice
  • 1/4 Cup soy sauce
  • 2 Tablespoons sesame oil
  • 2 Teaspoons fresh ginger, chopped fine
  • 2 1/2 Tablespoons sugar, granulated
  • 4 Tablespoons cilantro, chopped
  • 1/4 Cup sherry
  • 4 Tablespoons cornstarch
  • 3 Tablespoons cilantro, chopped
  • 4 Cups cooked brown rice, prepared hot
  • 1 Cup chow mein noodles
  • Lemon zest, as needed
  • Salt and pepper, to taste


For the Lemon Wild Alaska Crab Over Rice

Separate the crab at its natural joints, and crack the shells for easy eating later, hold aside.

Heat a large wok or sauté pan, add the stock, lemon juice, soy sauce, 2 Tablespoons sesame oil, ginger and sugar, to taste. Simmer until the sugar is dissolved.

In a separate bowl, blend the sherry with the cornstarch until smooth. Add the sherry mix to simmering liquid and stir well while sauce thickens. Add the cilantro, taste and adjust seasoning with salt and pepper. Add the crab and toss to coat, heat for 3-4 minutes tossing occasionally.

To serve, place 1 cup of brown rice on each of 4 serving plates. Divide the crab and sauce evenly among the 4 plates. Garnish each plate with 1/4 cup chow mein noodles, drizzle with 1 teaspoon of sesame oil, and then sprinkle with lemon zest.