Saucy Dungeness Crab

Let's Cook

1. Step 1.

   Bring a large pot of water to a boil over high heat. Add the whole live Dungeness crabs and boil for 10 to 12 minutes. The crabs will not be fully cooked; they will finish cooking in the sauce later.

2. Step 2.

   Remove the crabs from the pot and place them in the sink. Wearing rubber gloves to protect your hands from the heat, separate the shells from the bodies. It may take some force. Under cool running water, remove the gills and, if desired, the yellow crab butter.

3. Step 3.

   Break the crab bodies into halves, then segment the legs in pairs. Set aside.

4. Step 4.

   Preheat a wok over high heat until wisps of smoke rise from the surface. Add 2 teaspoons vegetable oil and heat for about 5 seconds, then add 6 large cloves garlic (smashed), 3 stalks green onions (cut into 2-inch segments), and ¼ cup thinly sliced fresh ginger coins. Stir-fry for a few seconds until aromatic.

5. Step 5.

   Add ¼ cup Shaoxing wine (or dry Marsala wine), ¼ cup soy sauce, and ¼ cup water. Stir to combine and let the sauce come to a simmer. Reduce the heat to medium low and add the crab pieces.

6. Step 6.

   Let the crab simmer in the sauce for 5 to 6 minutes, stirring and shifting the crab legs from bottom to top and top to bottom to ensure even cooking, until the meat in the body is no longer translucent. Serve immediately with plenty of napkins.