Crab in Ginger Sauce is interestingly an amazing classic dish and I would recommend this recipe for all the crab lovers. Crab cooked in an excellent fresh ginger combined with red pepper, dry sherry, soy sauce, spring onion blended with corn-flour and extra water to make sweet and spicy gravy.
Generally many of us fall back on cooking this delicacy as cleaning of crab is a tedious process but must understand it is actually worth cleaning the crab for presenting an awesome, luscious and appetizing crab dish. This dish is finger-licking and scrumptious! If you love crab delicacies, this dish is extremely elegant, classy and worth delighting your palate.
Crabs are crustaceans that are most commonly available from summer through the winter. Crabs is one of the most liked food in India especially the coastal regions in southern India. It is specially cooked in various variations in taste and texture. Almost all parts of the crab are edible, from the claws to the legs to the body. As with all food, fresh is best when preparing crab.
They should have a fresh, mild, sea-breeze odour. It is always best to buy crabs live and fresh. They should actively move their claws; however, if the crabs have been refrigerated, they will not be very active. Do not purchase any crabs that do not show these signs of life. There are varieties of crabs available in the market such as blue crab, Dungeness crab, king crab, stone crab and red crab.
The most common ways of preparing crab are by poaching, stewing or steaming. Blue crabs small in nature found along the Atlantic coast; they are valued for their soft shell phase. Dungeness crabs are large and meaty found on the Northwest coast while King crabs can grow for grow up to six feet across, have most of the meat in their legs rather than their claws.
They can grow up to six feet across. Stone crab, found in Florida and Texas, are sold fresh, cooked, and frozen. Red crabs are small, meaty which live along the continental shelf. Crab dishes are usually cooked delicately with subtle flavours and they are mainly prepared as connoisseur’s delicacy during special events, festivities etc. There are a variety of dishes that can be made with crab meat such as Crab curry, Pepper crab, Crab masala, Crab Kalia, Spicy baby crabs, crab cakes, Chilli crab with sauce etc.
Crabmeat is used in many cuisines across the world and prized its soft, delicate sweet taste. Soft shelled cooked in form of crab cakes or served fresh from the shell, crab meat is incredible and a delicacy. It is better to be enjoyed in moderation because it’s high in cholesterol and sodium but also an excellent way to obtain protein, essential minerals and many vitamins.
All three types of crab are exceptional sources of vitamin B12. Crabs, is one of the main source for omega-3 fatty acids, which helps in decreasing the triglycerides and blood pressure. The omega-3 fatty acids help in reducing the risk of heart diseases. A three-ounce portion of cooked crab has about 300-500 milligrams of the healthy fats.
Crab are also a good source for chromium, which along with insulin helps in the metabolism of sugar maintaining the normal blood glucose levels and is good for diabetic patients. Ginger being a vital ingredient in this recipe gives a remarkable pungent and hot flavour to the dish. Fresh ginger is extensively used in south Asian cuisines.
Ginger has long been renowned for its ability to relieve all types of sickness and nausea, as well as acting as a strong anti-inflammatory and as an aid to poor circulation. Ginger is used mainly for its healing properties and flavour. Ginger has a warming and invigorating effect on the body. A ginger tea will promote sweating and lower a high temperature and relieve flu symptoms.
Ginger tea can help to clear up congestion, catarrh and chest infections such as bronchitis. Ginger also has antiseptic properties. Apart this ginger is used in most of the kitchens, adding in biscuits, milk puddings, desserts, gingerbread and cakes. Ginger is also added to jams and pickles. Ginger enhances the taste of the dish and hence is added in curries and stir-fries. It is also used in marinades for poultry and meat.
To prepare this gourmet delicacy, wash crabs. Gently pull away round hard shell at top. With a small sharp knife gently cut away the grey fibrous tissue. Rinse again to clean crab. Chop off claws and big nippers. Crack these lightly with the back of a cleaver to break through the hard shell.
This makes it easier to eat the crab meat. Chop down centre of crab to separate body into 2 halves. Cut each half evenly into 3 pieces. Cut shallots into 3cm lengths. Cut ginger into very thin strips. Heat oil and sesame oil in wok or pan; add ginger, Stir Fry until fragrant. Add crab, stir-fry 1 minute.
Stir in red pepper, water, sherry, sauce crumbled stock cube and sugar, simmer, covered, 4 minutes. Add blended corn flour and extra water, stir until sauce boils and coasts crab well. Add shallots, simmer, uncovered, 1 minute. By now you must be really craving to eat this dish, hence go ahead and click on the below link for detailed recipe. It’s an excellent dish that you must surely try!