Ginger Chile Dungeness Crab : Foodwise
Reprinted with permission from The Juhu Beach Club Cookbook © 2017 by Preeti Mistry with Sarah Henry, Running Press. Photo by Alanna Hale. Dungeness crab season
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Cooking tools:
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Ingredients
- ½ pound unsalted butter
- 1 cup fresh curry leaves
- ¼ cup minced ginger
- ¼ cup minced garlic
- 1 teaspoon Indian red chili powder
- ¼ cup dry white wine
- 2 Dungeness crabs, cooked and cleaned (substitute other crab or lobster if not available)
- 1 tablespoon salt
- 1 lemon, cut in wedges
- ½ bunch cilantro, roughly chopped
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