Ginger-Garlic Stir-Fried Crab from Season: Big Flavors, Beautiful Food by Nik Sharma
I’ve eaten blue crabs in Maryland, Dungeness crabs in San Francisco, and mud crabs in Bombay, and I’ve noticed that no matter which coast you’re on or in which country, locals love to celebrate...
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Cooking tools:
- Wok
- Stove
- Chef's knife
- Cutting board
- Nutcracker
- Spatula
- Mixing bowl
- Measuring spoon
- Citrus press
- Serving platter
Ingredients
- Cooked rice, pilaf, or bread, such as Naan, for serving
- ¼ cup [25 g] grated peeled fresh ginger
- 1 tsp ground coriander
- ¼ cup [35 g] minced garlic
- 2 Tbsp chopped fresh cilantro
- 1 tsp jaggery or brown sugar
- Juice of 1 lime
- 1 cup [140 g] finely diced red onion
- ¼ cup [60 ml] vegetable oil
- 2 tsp fine sea salt
- 4 lb [1.8 kg] live crabs
- 2 serrano chiles, seeded, if desired, and minced
- ½ tsp freshly ground black pepper
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