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1
For the sauce, heat oil in medium-hot saucepan.
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2
Saute minced garlic until fragrant.
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3
Add curry powder.
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4
Stir over medium heat for about 1 minute - avoid burning powder.
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5
Add stock, salt, sugar and ginger; bring to boil; cook for 1 minute.
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6
Add bell pepper, which has been coarsely diced into 1/4 inch squares; stir in enough thin cornstarch paste to make a light sauce.
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7
As soon as sauce thickens, remove from heat and reserve.
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8
This sauce can be made up ahead and reheated just before serving.
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9
Pry off plate from crab in one piece.
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10
Separate legs with cleaver; wash all parts, cleaning out junk; cut soft inner sections of legs into manageable pieces.
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11
Carefully crack claws, keeping them intact.
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12
Reassemble crab on oval platter.
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13
Before putting on back, sprinkle meat with dry sherry; lay ginger on top; then put on back plate.
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14
Wash green onions, remove roots, and shred, greens and all, into 2 inch sections.
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15
Bring water in steamer to rolling boil.
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16
Steam crab for about 15 to 20 minutes, depending on size.
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17
Meanwhile, reheat curry sauce (or keep hot in double boiler).
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18
Remove steamed crab from steamer; drain excess water.
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19
Lift back plate off crab; pour curry sauce over crab; sprinkle with onion shreds; return back plate.
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20
Serve.
