Simple Alaska Crab Stir-Fry
Recipe courtesy of Alaska Seafood Marketing Institute.
2 pounds Alaska Snow Crab clusters, frozen
1/2 teaspoon Szechuan seasoning
1 cup vegetable, fish or chicken broth
2 carrots, peeled and sliced diagonally, about 1 1/2 cup
2 celery ribs, sliced diagonally
2 green onions, sliced in 1-inch pieces
1 red bell pepper, cored and sliced in strips
1 cup (3 ounces) snow peas
1 tablespoon stir-fry sauce
1/4 teaspoon red curry paste
1 teaspoon cornstarch
1/4 cup water
- Rinse Alaska Snow Crab clusters under cold running water to remove any ice glaze; pat dry with paper towels. Discard towels.
- Place crab in wok or nonstick fry pan. Add seasoning and broth. Heat broth to boiling; reduce heat to simmer. Cover and cook for 8 to 10 minutes, until the internal temperature of the crab reaches 145°F (62.7°C) (use an instant-read thermometer and test crab in the shoulder section). Remove crab from pan; cover and keep warm.
- Add vegetables to broth and stir-cook for 3 minutes Blend stir-fry sauce, curry paste, cornstarch and water. Stir into vegetables and cook an additional 1 to 2 minutes until mixture thickens slightly.
- Serve 1 cup vegetables with each crab cluster.
Makes 4 servings.
Preparation Tips for Snow Crab: Snow crab comes already cooked. They cook them after they catch them. You only have to choose a heating method.
- Steaming: Cover thawed snow crab and steam 6 to 8 minutes.
- Boiling: For extra flavor boil snow crab legs by adding spices and seasonings to the water
- Baking: Wrap snow crab legs in a double sheet of foil, leaving a little hole at the top for steam to escape. Bake at 450°F (230°C) for 8 to 10 minutes large amounts may take a little longer.
- Microwave: Wrap thawed snow crab legs in damp paper towel and cook on High for 2 to 3 minutes.
- Grill: Place crab in sealed double layer of foil. Cook 4-6-inch from a medium-high heat for 14 to 16 minutes.
- Broiling: Place snow crab legs on baking sheet. Arrange rack 7-8-inch from broiling element. Broil 6 to 8 minutes.
Recipe and photograph courtesy of Alaska Seafood Marketing Institute.