Spinach with Crab Meat And Crab Roe Recipe

Name: Spinach with Crab Meat And Crab Roe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces water; 3 ounces plus 1 tablespoon corn or peanut oil; Pinch of salt; 10 ounces fresh spinach, washed and trimmed (discard the bottom 2 inches of the stems); 2 teaspoons of fresh ginger juice, made by crushing slices of fresh ginger in a garlic press or in a mortar and pestle; 2 tablespoons of dry sherry; 3 ounces fresh lump crab meat; 4 ounces chicken broth; 1 tablespoon cornstarch; 1 ounce fresh crab roe (1 ounce of flying fish roe can be substituted, or 1/2 ounce uni, which is sea urchin roe, available at Japanese food stores); 1 egg white

Servings: persons

5 ounces water
3 ounces plus 1 tablespoon corn or peanut oil
Pinch of salt
10 ounces fresh spinach, washed and trimmed (discard the bottom 2 inches of the stems)
2 teaspoons of fresh ginger juice, made by crushing slices of fresh ginger in a garlic press or in a mortar and pestle
2 tablespoons of dry sherry
3 ounces fresh lump crab meat
4 ounces chicken broth
1 tablespoon cornstarch
1 ounce fresh crab roe (1 ounce of flying fish roe can be substituted, or 1/2 ounce uni, which is sea urchin roe, available at Japanese food stores)
1 egg white

1
In a wok, bring 3 ounces of water to a boil.
2
Add 3 ounces of oil and the salt and bring the liquid to the boil again.
3
Add the spinach and cook for 2 to 5 minutes, until the spinach is done.
4
(The oil will make the spinach glisten.)
5
Drain the spinach, pressing with a spatula or spoon so it is as dry as possible.
6
Arrange spinach on a platter.
7
Prepare the sauce by pouring the remaining tablespoon of oil along with the ginger juice and sherry in a wok over medium-high heat.
8
When the liquid is hot, but not boiling, add the crab meat and chicken broth, stirring quickly and gently breaking up the crab meat so that it is in strands.
9
Cook for 30 seconds to one minute.
10
Mix the cornstarch with the remaining 2 ounces of water and add this and the crab roe to the crab-meat mixture, stirring until the sauce thickens.
11
Turn off the flame.
12
Add the egg white and stir for 3 seconds.
13
Do not let the egg white solidify.
14
The sauce should glisten.
15
Pour the sauce over the spinach and serve immediately.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 ounces water, 3 ounces plus 1 tablespoon corn or peanut oil, Pinch of salt, 10 ounces fresh spinach, washed and trimmed (discard the bottom 2 inches of the stems), and more.

Yes, Spinach with Crab Meat And Crab Roe falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach with Crab Meat And Crab Roe

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