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1
Fill a 5- or 6-quart pot two-thirds full with water and bring to a rolling boil over high heat.
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2
Use tongs to grasp the crab at the rear.
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3
Holding it top side down, slide it head first into the pot.
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4
If it thrashes about, press down on it with the tongs until it is still.
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5
After its legs have completely folded inward, let it gently cook for 5 minutes longer.
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6
Transfer the crab to a baking sheet or platter.
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7
Set it aside for about 10 minutes, or until it is cool enough to handle.
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8
To clean the crab, use the directions on page 322 for guidance.
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9
Scrape the tomalley and fat from the shell and body section into a liquid measuring cup.
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10
If you dont like the tomalley and fat, substitute the beaten egg.
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11
Do not remove the meat from the legs and body section.
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12
Use a knife to quarter the body section, setting the pieces aside on a plate.
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13
To make the claws and legs easier to eat, gently crack each one just to break the shell, adding it to the plate with the body sections.
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14
(A metal nutcracker is handy for cracking.)
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15
To make the flavoring sauce, add the oyster sauce, sugar, fish sauce, and pepper to the tomalley and fat (or egg) and stir to mix well.
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16
Add enough water to make 2/3 cup.
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17
Set near the stove, along with the crab, garlic, white and green scallion sections, and ginger.
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18
In a wok or large skillet, heat the oil over medium-high heat until hot but not smoking.
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19
Add the garlic, white scallion sections, and ginger and stir-fry for about 30 seconds, or until fragrant.
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20
Add the crab and stir-fry for 2 to 3 minutes to heat the crab through, taking care not to burn the garlic.
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21
Give the flavoring sauce a stir and pour it over the crab.
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22
Raise the heat to high and keep stir-frying for another 2 to 3 minutes.
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23
As you stir-fry, the sauce will bubble vigorously and then reduce to coat the crab.
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24
(If the pan ever seems dry, splash in some water.)
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25
The crab is done when all the visible meat is opaque.
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26
Add the green scallion sections and cook for 30 seconds longer, or until the scallions have wilted slightly.
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27
Transfer the crab to a platter and serve.
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28
Remind diners to eat with both hands and to suck the sauce from the outside of each piece before breaking in to get the meat.
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29
A crabs pointy leg tip is perfect for digging out the meat.
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30
If you are serving the crab with rice, advise diners to mix some of the scallions and other tasty bits on the platter into their rice.
