Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lg Whole fresh crab 3 Spring onions or Chinese
6 Slices ginger root Parsley
2 tb Dry sherry

-----------------------------------SAUCE-----------------------------------
1/2 Bell pepper, diced 1 ts Ginger, minced
1 ts Curry powder 1 Clove garlic, minced
1/4 ts Salt 2 tb Peanut oil
1/2 ts Sugar Cornstarch paste
1 c Stock

Make Sauce: Heat oil in medium-hot saucepan. Saute minced garlic until
fragrant. Add curry powder. Stir over medium heat for about 1 minute -
avoid burning powder. Add stock, salt, sugar and ginger; bring to boil;
cook for 1 minute. Add bell pepper, which has been coarsely diced into
1/4" squares; stir in enough thin cornstarch paste to make a light sauce.
As soon as sauce thickens, remove from heat and reserve. This sauce can be
made up ahead and reheated just before serving.

Clean Steam Crab: Pry off plate from crab in one piece. Separate legs
with cleaver; wash all parts, cleaning out junk; cut soft inner sections of
legs into manageable pieces. Carefully crack claws, keeping them intact.
Reassemble crab on oval platter. Before putting on back, sprinkle meat with
dry sherry; lay ginger on top; then put on back plate. Wash green onions,
remove roots, and shred, greens and all, into 2" sections.

Bring water in steamer to rolling boil. Steam crab for about 15-20
minutes, depending on size. Meanwhile, reheat curry sauce (or keep hot in
double boiler). Remove steamed crab from steamer; drain excess water. Lift
back plate off crab; pour curry sauce over crab; sprinkle with onion
shreds; return back plate. Serve.

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