Recipe - Steamed Fresh Crab In Curry Sauce

1 lg Whole fresh crab
6 Slices ginger root
2 tablespoon Dry sherry
3 Spring onions or Chinese
Parsley

SAUCE
One half Bell pepper, minced
1 teaspoon Curry powder
One fourth teaspoon Salt
One half teaspoon Sugar
1 cup Stock
1 teaspoon Ginger, minced
1 Clove garlic, minced
2 tablespoon Peanut oil
Cornstarch paste

Make Sauce: Heat oil in mediumhot saucepan. Saute minced garlic until
fragrant. Add curry powder. Stir over medium heat for about 1 minute
avoid burning powder. Add stock, salt, sugar and ginger; bring to boil;
cook for 1 minute. Add bell pepper, which has been coarsely minced into
1/4" squares; stir in enough thin cornstarch paste to make a light sauce.
As soon as sauce thickens, remove from heat and reserve. This sauce can be
made up ahead and reheated just before serving.

Clean & Steam Crab: Pry off plate from crab in one piece. Separate legs
with cleaver; wash all parts, cleaning out junk; cut soft inner sections of
legs into manageable pieces. Carefully crack claws, keeping them intact.
Reassemble crab on oval platter. Before putting on back, sprinkle meat with
dry sherry; lay ginger on top; then put on back plate. Wash green onions,
remove roots, and shred, greens and all, into 2" sections.

Bring water in steamer to rolling boil. Steam crab for about 1520
minutes, depending on size. Meanwhile, reheat curry sauce (or keep hot in
double boiler). Remove steamed crab from steamer; drain excess water. Lift
back plate off crab; pour curry sauce over crab; sprinkle with onion
shreds; return back plate. Serve.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini