Careme

Instructions

Swipe a step aside or click its number when it’s done.

1. 1.

   Prepare the 1 3/4-pound cooked Dungeness crab. Pull off the apron and top shell; discard the gills and innards. Separate the legs and claws, cut the body into sections, and lightly crack the claws, knuckles, and leg shells with a mallet or the back of a cleaver.

2. 2.

   Prepare the vegetables and aromatics:

   • 1 pound organic baby bok choy, halved lengthwise and rinsed thoroughly
   • 1 bunch green onions, thinly sliced with the white and green portions separated
   • 1.5 ounces organic ginger root, peeled and cut into fine matchsticks
   • 3 garlic cloves, thinly sliced

   Keep each prepared component separate.

3. 3.

   Rinse 6 ounces jasmine rice under cool water until the water runs nearly clear, then drain well.

4. 4.

   Make the wok sauce by whisking together:

   • 1/4 cup water
   • 3 tablespoons Shaoxing wine or dry sherry
   • 2 tablespoons low-sodium soy sauce
   • 1 teaspoon granulated sugar
   • 2 teaspoons cornstarch

   Whisk until no lumps remain.

5. 5.

   Combine the rinsed rice, 1 1/4 cups water, and 1.5 grams fine sea salt in a small saucepan. Bring to a boil, cover, and cook over low heat for 15 minutes. Remove from the heat and let it rest, covered, for 10 minutes.

6. 6.

   While the rice cooks, heat a large wok over medium-high heat. Add 1/2 tablespoon neutral cooking oil and arrange half the prepared bok choy, about 8 ounces, cut-side down. Sear for 1 to 2 minutes, season with 2 grams fine sea salt, and transfer to a plate. Repeat with 1/2 tablespoon neutral cooking oil, the other 8 ounces prepared bok choy, and 2 grams fine sea salt. Return all the bok choy to the wok, add 2 tablespoons water, cover, and steam for 2 minutes, until the stems are crisp-tender. Transfer to a warm serving platter.

7. 7.

   Wipe out the wok and return it to high heat. Add 1 tablespoon neutral cooking oil, followed by the prepared scallion whites, ginger, and garlic. Stir-fry for 30 seconds, then add the prepared crab and toss for 1 minute. Stir the wok sauce again, pour it around the edge of the wok, and toss well. Cover for 3 minutes, then uncover and stir-fry for 1 to 2 minutes, until the crab is steaming hot and the sauce is glossy and clings to the shells.

8. 8.

   Remove the wok from the heat and toss the glazed crab with 2 teaspoons toasted sesame oil. Fluff the rested rice and divide it between two shallow bowls or plates. Arrange the bok choy and crab alongside it, spoon over the wok glaze, and finish with the prepared scallion greens.

Want more detail? See the temperature guide.