Lemon Wild Alaska Crab Over Rice

4.5 from 2 ratings

Recipe Courtesy of Wild Alaska SeafoodWith 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.

Servings

servings

Ingredients

2 pound crab, such as wild alaska crab
2 cup chicken stock
2/3 cup fresh lemon juice
1/4 cup soy sauce
2 tablespoon sesame oil
2 teaspoon fresh ginger, chopped fine
2 1/2 tablespoon sugar, granulated
4 tablespoon cilantro, chopped
1/4 cup sherry
4 tablespoon cornstarch
3 tablespoon cilantro, chopped
4 cup cooked brown rice, prepared hot
1 cup chow mein noodles
lemon zest, as needed
salt and pepper, to taste

Directions

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.