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Seafood alternatives:blue crab, lobster, crawfish, shrimp, tuna
Stir-frying is lots of fun outdoors because of the high heat and great ventilation. You can transport your favorite stir-fry ingredients in a big resealable plastic bag. When you reach your cooking destination, heat up some cooking oil, add the contents of the bag and finish with your favorite sauce. This aromatic crab recipe is so simple that it doesn't even need sauce, just a splash of sherry or water. Raw, cleaned crab is best here, but the recipe can be adapted easily for cooked crab or other shellfish; try Nelson Crab for Dungeness crab and cold water shrimp.
Heat a wok, swirl in the oil and heat until just barely smoking. Add the garlic, ginger and dried red pepper flakes, stir for a few seconds, then add the crab. Toss and turn quickly, using the sides of the wok to help distribute and evenly cook the crab. Reduce the heat slightly, add the sherry and cover. Cook 8 to 10 minutes, stirring occasionally. (If using cooked, cleaned crab, cook 3 to 4 minutes, or until just warmed through.) When the crab is cooked, sprinkle on the green onions, stir and serve immediately.
Servings per recipe: 2
Cal. 244 / Total fat 8g / Sat. 1g / Chol. 100mg / Sdm. 504 / Carbo. 5g / Prot. 30g / Om-3 .5g