Lemon Wild Alaska Crab

Serves 4
Prep Time 0 minutes
Cook Time 0 minutes

Wild Alaska Crab                                 2 Lbs.
Chicken Stock, prepared                    2 Cups
Fresh Lemon Juice                             2/3 Cup
Soy Sauce                                              ¼ Cup
Sesame Oil                                            2 Tbsp.
Fresh Ginger, chopped fine                2 Tsp.
Sugar, granulated                                 2-3 Tbsp.
Cilantro, chopped                                 4 Tbsp.
Sherry                                                      1/4 Cup
Cornstarch                                              4 Tbsp.
Cilantro, chopped                                  3 Tbsp.
Brown Rice, prepared, hot                   4 Cups
Chow Mein Noodles                             1 Cup
Sesame Oil                                             4 Tsp.
Lemon Zest                                             as need
Salt and Pepper                                      as need


Separate the crab at its natural joints, and crack the shells for easy eating later, hold aside.

Heat a large wok or sauté pan, add the stock, lemon juice, soy sauce, 2 Tablespoons sesame oil, ginger and sugar,  to taste.  Simmer until the sugar is dissolved.

In a separate bowl, blend the sherry with the cornstarch until smooth.  Add the sherry mix to simmering liquid and stir well while sauce thickens.  Add the cilantro, taste and adjust seasoning with salt and pepper.  Add the crab and toss to coat, heat for 3-4 minutes tossing occasionally.

To serve, place 1 cup of brown rice on each of 4 serving plates.  Divide the crab and sauce evenly among the 4 plates.  Garnish each plate with 1/4 cup chow mein noodles, drizzle with 1 teaspoon of sesame oil, and then sprinkle with lemon zest.