I hope you make this Crab with Lobster Sauce as it is quite tasty ... also expensive as canned premium lump crabmeat costs about $32/lb. in the year 2024. You can certainly substitute fresh shrimp for the crabmeat if you like, to save money. I suggest using one pound of peeled, chopped raw shrimp and one pound of peeled, unchopped raw shrimp if you decide to do the substitution.
Once you have the ingredients assembled/processed, and the rice cooked, it takes only ten minutes to prepare this Crab with Lobster Sauce in a wok.
We enjoy a chilled, crisp white wine like sauvignon blanc with this type of food.
Ingredients: (4 servings)
1 lb. of canned premium lump crabmeat
8 oz. of ground lean pork
4 tablespoons of canola oil
2 cups of Bok Choy (chopped)
2 large cloves of garlic (minced)
2 tablespoons of Shaoxing wine
2 tablespoons of light soy sauce
3 cups of chicken broth
1 teaspoon of sesame oil
1/2 teaspoon of sugar
1 1/2 teaspoons of sea salt
1/2 teaspoon of ground white pepper
1 cup of frozen peas, thawed
4 tablespoons of cornstarch
4 tablespoons of water
2 eggs (beaten slightly)
1 large Shallot (thinly sliced)
1/3 cup of chopped fresh chives
5 cups of jasmine (or basmati) rice (steamed)
Directions:
Prepare the rice by heating one quart of water to a boil in a two quart saucepan, covered. Then mix in two cups of uncooked jasmine (or basmati) rice. Cover the saucepan and put it on a very small burner on very low heat. Let the rice steam, covered, for 15 minutes, then remove it from the heat and set it aside. At serving time put the rice into a large bowl.
Boil 2 cups of water in a wok and stir in the ground pork. Break up any clumps and cook for about 1 minute, until the pork is no longer pink. Drain the pork in a mesh strainer and give it a hot tap water rinse. That last step will help produce a clearer, attractive sauce.
Clean the wok and heat it over medium high heat. Add the canola oil, thinly sliced shallot and minced garlic and stir fry for 30 seconds.
Add the pork and stir fry for one minute, then add the wine and the light soy sauce and stir fry for 30 seconds.
Add the Bok Choy and stir fry for one minute.
Add the chicken broth, sesame oil, sugar, salt, and white pepper. Stir in the peas.
Let the mixture heat to a simmer, then gently stir in the crabmeat.
Combine the cornstarch and water into a slurry, and stir most of it into the sauce in small additions.
Let the mixture bubble and thicken for a minute or two. It should be able to coat a spoon, but it shouldn’t be overly thick. If it is too thick, add a little more chicken broth and stir. If it is too thin, add the rest of the slurry and stir.
Mix the chopped chives with the slightly beaten eggs.
Spread the eggs and chives mixture across the top of the crab with lobster sauce and let it simmer for 10 seconds. Then use a spatula or a large spoon to fold the egg mixture into the sauce with a few strokes.
Serve the Crab With Lobster Sauce over the rice in individual serving bowls.
A chilled crisp white wine like sauvignon blanc is a fine beverage to serve with this meal.
Enjoy!