Stir-fried Crab

he great majority of Chinese who came to the western U.S. as railroad laborers and later settled in San Francisco were from the province of Guangdong, of which Canton (Guangzhou) is the major city. This southeastern province of China is famous for it's seafood and the fresh, delicate flavors of its cuisine.

After the transcontinental railroad was completed many of these Chinese laborers settled in San Francisco to become restaurateurs, fishmongers and fishermen. Their influence on the previously predominantly French cuisine of San Francisco was radical. Traditional Cantonese seasonings were paired with the seafood found in their new home, initiating a light, fresh influence still in evidence today.

Ingredients:

Serves 4:
2 crabs, live-backed (see crab under seafood)
1/2cup peanut oil
6 cloves garlic, finely minced
2 Tablespoons fresh ginger, minced
4 scallions, chopped
1 fresh jalapeno pepper chopped
chopped cilantro
2 Oz. of rice wine
1 0z. Rice wine vinegar
2 tsp. soy sauce

Marinate the prepared crab sections in the oil, garlic, ginger, scallions and jalapeno for three or four hours. When ready to cook the crab, pour the oil through a strainer into a wok or a large cast iron pan. Reserve the garlic, ginger and scallions.

Heat the oil until almost smoking, then add the crab and stir-fry for four to five minutes. Stir the crab vigorously the entire time it is cooking to evenly expose all parts to the heat. Add the cilantro and reserved garlic, ginger and scallion mixture from the marinade. Cook for 30 seconds. Add the Rice wine, vinegar and soy sauce; cover and allow to steam for four or five minutes longer.