This is one of my favorite dishes and I was never able to make it at home until I met Harry because I'm too squeamish.
Also I realized as I was flipping through internet recipes that my Dad's method is a little different than other recipes.
Crustaceans
2 1.25 - 1.5 lb lobsters
or
1 Dungeness crab
or
4-6 blue crabs depending on size (males are bigger, but females have roe in season)
Other ingredients:
1 or 2 eggs
1/4 c corn starch or flour
2" piece of ginger julienned
3 or 4 Scallions - cut into 2 or 3" segments
Rice wine to deglaze or jiu niang (jiu niang especially homemade will add a sweetness to the shellfish)
Pepper to taste
Handful of fresh Thai basil to taste (optional)
The first step is to break down the shellfish. I make Harry do this because it requires a certain amount of strength to do it humanely. It's easier if you place the shellfish in the freezer for 5-10 minutes before cutting them cut up to slow them down.
Handful of fresh Thai basil to taste (optional)
Make sure all the other ingredients are ready before breaking down the crustaceans.
The first step is to break down the shellfish. I make Harry do this because it requires a certain amount of strength to do it humanely. It's easier if you place the shellfish in the freezer for 5-10 minutes before cutting them cut up to slow them down.
You can kill the lobster and Dungeness crab first by shoving a knife into their mouths.
Do scrub down the outer shells of the crustaceans before breaking down.
Put a cutting board in a baking sheet.
Breaking down a lobster.
1. Remove the carapace (head section).
2. Pour/scrape the goopy stuff in the head and the body into a bowl. Reserve.
3. Remove the gills and throw away.
4. Cut off the tail.
5. Split the tail lengthwise. And then cut each half into 3 or 4 pieces crosswise depending on the size of the lobster.
6. Cut off the claws.
7. Separate the claws and knuckles.
8. Split the claws lengthwise.
9. Hit the knuckles with the flat of the knife.
10. Split the thorax lengthwise, then cut each half into 2 pieces crosswise.
11. Put the lobster pieces on a plate.
12. Scrape and pour the juices on the cutting board and in the baking sheet into the bowl of innards.
Breaking down Dungeness crab.
1. Remove the flap at the back of crab. Throw away.
2. Remove the top shell. Reserve.
3. Pour/scrape the goopy stuff in the shell and the body into a bowl. Reserve.
4. Remove the gills and throw away.
5. Cut the crab in half.
6. Cut the body into sections.
- first section includes claw
- the remainder should include 2 legs a piece.
7. Hit each segment of the claw and legs with the back of the cleaver to crack the shells.
Breaking down blue crab.
1. Remove the flap at the back of crab. Throw away.
2. Remove the top shell. Reserve.
3. Pour/scrape the goopy stuff in the shell and the body into a bowl. Reserve.
4. Remove the gills and throw away.
5. Remove the claws.
6. Cut the crab in half.
7. Cut the body half so each piece has a couple of legs. Optional. Cut off the tips of the legs.
8. Hit each segment of the claw with the back of the cleaver to crack the shells.
Cooking directions
1. Crack an egg in to the bowl of innards and scramble. It should be the consistency of scrambled eggs. If it's not thick enough add another egg.
1. Crack an egg in to the bowl of innards and scramble. It should be the consistency of scrambled eggs. If it's not thick enough add another egg.
2. Dip the exposed meat portion of the shellfish in the egg mixture.
3. Then dip the exposed meat portions in the flour.
4. Set aside. Until all the pieces are coated.
5. Heat up enough oil to coat a wok of a heavy pot.
6. Add ginger, scallions, and pepper to taste.
7. Saute until aromatic.
8. Add more oil it needed. Sear the floured parts of the shellfish in batches until done. Adding and heating oil as needed.
9. When done add all the shellfish to the wok. Pour the egg mixture into the wok and stir fry. Add a heaping Chinese soup spoon of jiuniang or 1/4 cup rice wine to the wok. Toss in the chopped Thai basil at this time.
10. Reduce heat to med/low. Cover. Cook shellfish for 5-10 minutes. The blue crab may need less time, the other 2 may need a little more time. It also depends on your stove.
Variations:
The secret to this method of cooking shellfish is the initial high heat seals the juices in. And the innards make a lovely sauce.
Instead of ginger, scallions, and rice wine for anymore Italian flavor try garlic, basil, white wine, and lemon juice. Or preserved lemons.
Try different herb, acidic, and alcohol combinations.
I personally like Riesling and seafood for the sweetness.
You can also shred some of the scallions or basil and sprinkle on top of dish before serving.
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