Singapore Crab (or Tofu)

Now that CRAB season is upon us, we can make this again.  Of course this dish tastes best with fresh crab, but when it's out of season, and you crave this flavor, try a block of tofu.  (A Sunset recipe)

1 freshly cooked Dungeness crab or 1 block of tofu, crumbled

1 tablespoon chopped ginger

3 cloves garlic, chopped

Singapore Chile Sauce

1 fresh jalapeno chile, minced (wearing kitchen gloves)

3/4 cup chicken broth

1/4 cup catsup

1 1/2 teaspoon cornstarch

1 tablespoon Black Bean Garlic Sauce*

Fresh cilantro, lime sections (optional garnish)

Wearing kitchen gloves, cut stems and seeds from chile; mince.  In a small bowl, smoothly blend cornstarch with chicken broth and catsup.  Stir in the black bean sauce and minced chile. Set aside.

Clean cooked crab.  Set aside back shell.  Crack rest of crab to make eating easier and set aside.  Can also be completely cleaned.

Mince garlic and ginger together into a paste.

Set a wok or 5-6 quart pan on high heat; add oil.  When oil is hot, add garlic-ginger paste; stir until golden, 30-60 seconds.  Add Singapore Chile Sauce and crab; stir with a wide spatula until crab is hot and sauce is boiling, 3-4 minutes.  Arrange crab on a hot platter; lay crab-back shell onto crab pieces.  Garnish with cilantro. Squeeze on some lime.  Serve over rice.                    

Makes 2 servings.

*Found in a jar in Chinese sauce section of grocery stores.