Careme

Ingredients

• Whole Cooked Dungeness Crab

  1 lb, meat picked from shell, about 6–8 oz meat 14.99
• Green Asparagus

  8 oz, woody ends trimmed, cut into 1-inch pieces 2.77
• Kroger® Sugar Snap Peas

  4 oz, strings removed, sliced on a bias 3.99
• Kroger® Jasmine Rice

  1 1/2 cups cooked, preferably day-old 14.49
• Ginger Root

  1 tablespoon, finely grated 4.99
• Kroger® Whole Garlic Bulbs

  2 cloves, minced 2.49
• Green Top Red Radishes

  3 radishes, thinly sliced 1.99
• Organic Cilantro

  2 tablespoons, chopped 2.50
• Large egg

  2, beaten
• Neutral oil

  1 1/2 tablespoons
• Soy sauce

  1 tablespoon, plus more to taste
• Toasted sesame oil

  1 teaspoon
• Rice vinegar or lime juice

  1 teaspoon
• Black pepper

  to taste

Instructions

1. Prep the crab by cracking the cooked Dungeness crab and picking out the meat, checking carefully for shell fragments. Trim 8 oz asparagus and cut into 1-inch pieces, slice 4 oz snap peas, thinly slice 3 radishes, grate 1 tablespoon ginger, mince 2 garlic cloves, and chop 2 tablespoons cilantro.
2. Heat a large skillet or wok over medium-high heat. Add 1/2 tablespoon neutral oil, pour in 2 beaten eggs, scramble just until softly set, then transfer to a plate.
3. Add 1 tablespoon neutral oil to the same skillet. Add the asparagus and snap peas with a pinch of salt and stir-fry for 2–3 minutes until bright green and crisp-tender.
4. Add the grated ginger and minced garlic and stir for 20–30 seconds until fragrant.
5. Add 1 1/2 cups cooked jasmine rice, breaking up clumps with a spatula. Stir-fry for 3–4 minutes until the rice is hot and lightly toasted in spots.
6. Fold in the picked crab meat and scrambled egg. Season with 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon rice vinegar or lime juice, and black pepper. Cook 1–2 minutes, just until the crab is hot.
7. Taste and adjust with a little more soy sauce if needed. Plate in shallow bowls, then top with sliced radishes and chopped cilantro for crunch and color.