Careme

Ingredients

• Wild-Caught Whole Fresh Dungeness Crab about 1 lb whole crab, picked (or ~8–10 oz picked crab meat) $18.99/lb
• Organic Cucumber 1, thin-sliced $1.49 each
• Organic Baby Bok Choy 1 lb (or about 3–4 small heads), halved $3.99/lb
• Organic Ginger Root 1 tbsp, finely grated $5.99/lb
• Simple Truth Organic® Garlic Bulbs 2 cloves, minced $2.79 (3 ct)
• Cooked rice (jasmine or short-grain) 1 cup dry rice (makes ~3 cups cooked) or 3 cups cooked rice
• Soy sauce 2 tbsp
• Rice vinegar or apple cider vinegar 3 tbsp
• Sugar or honey 2 tsp
• Sesame oil 1 tsp
• Neutral oil (canola/avocado) 2 tbsp, divided
• Lime 1/2 lime (1 tbsp juice)
• Optional: chili crisp or sriracha to taste
• Salt to taste
• Optional: sesame seeds 1 tsp

Instructions

1. Prep: Cook 1 cup dry rice according to package (or reheat ~3 cups cooked rice). Pick meat from about 1 lb whole Dungeness crab (or measure ~8–10 oz picked crab). Thin-slice 1 cucumber. Halve 1 lb baby bok choy. Grate 1 tbsp ginger and mince 2 garlic cloves.
2. Quick pickle (stove not needed): In a bowl, mix 3 tbsp vinegar, 2 tsp sugar, 1/2 tsp salt, and 1 tbsp water. Add sliced cucumber and toss. Let sit 10–15 minutes while you cook.
3. Stove: Heat 1 tbsp neutral oil in a large skillet over medium-high. Add bok choy cut-side down with a pinch of salt; sear until browned, 2–3 minutes. Flip, add 2 tbsp water, cover, and steam 2 minutes until crisp-tender. Remove to a plate.
4. Stove: In the same skillet, add 1 tbsp neutral oil. Add minced garlic and grated ginger; cook 30 seconds until fragrant.
5. Stove (gentle): Add crab meat, 2 tbsp soy sauce, 1 tsp sesame oil, and 1 tbsp lime juice. Toss and warm just until hot, 1–2 minutes (avoid boiling). Add chili crisp/sriracha to taste.
6. Serve: Divide rice between 2 bowls. Top with warm ginger-garlic crab. Add bok choy and quick-pickled cucumber alongside. Sprinkle with sesame seeds if using.