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Peppery Crab With Asparagus

Flavors.of.Asia's picture
  Fresh crab meat/One 6-ounce package frozen cooked crab meat 1⁄2 Pound, cooked and shelled
  Chicken broth 1⁄3 Cup (5.33 tbs) (Homemade)
  Cornstarch 2 Teaspoon
  Dry sherry 2 Tablespoon
  Soy sauce 1 Tablespoon
  Sugar 1 Teaspoon
  Crushed red pepper 1⁄8 Teaspoon
  Grated ginger root 1 Teaspoon
  Cooking oil 2 Tablespoon
  Asparagus 1⁄4 Pound, bias-sliced into 1-inch lengths to make 2 cups
  Sliced green onion 1⁄4 Cup (4 tbs)

Thaw crab, if frozen.
Cut crab into bite-size pieces.
Blend chicken broth into cornstarch; stir in sherry, soy sauce, sugar, and crushed red pepper.
Set aside.
Preheat wok or large skillet over high heat; add oil.
Stir-fry gingerroot in hot oil for 30 seconds.
Add asparagus; stir-fry 3 minutes or till crisp-tender.
Add green onion; stir-fry 1 minute more.
Remove asparagus and green onion.
Add crab to hot wok or skillet; stir-fry 1 1/2 minutes.
Stir chicken broth mixture; stir into crab.
Cook and stir till thickened and bubbly.
Stir in asparagus and green onion; cover and cook 2 to 3 minutes.

Recipe Summary

Side Dish
Stir Fried

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 556 Calories from Fat 275

% Daily Value*

Total Fat 31 g47.9%

Saturated Fat 4.5 g22.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1250.6 mg52.1%

Total Carbohydrates 27 g9%

Dietary Fiber 3.3 g13.3%

Sugars 8.2 g

Protein 41 g82.8%

Vitamin A 31.4% Vitamin C 24.5%

Calcium 4.2% Iron 17.4%

*Based on a 2000 Calorie diet

Peppery Crab With Asparagus Recipe