Wok-Fried Dungeness Crab Recipe

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Emeril Lagasse on Food Network


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4 Dungeness crabs, 1 1/2 pounds each, cleaned and broken into pieces

6 heads baby bok choy, halved and steamed

1 cup fermented black beans, rinsed

1/4 cup dark soy sauce

1/4 cup peanut oil

1/2 cup chopped green onions

1 1/2 cups fish stock

1 tablespoon cornstarch mixed with 2 tablespoons water

2 tablespoons lime juice

5 garlic cloves, chopped

1/2 cup chopped cilantro leaves

1/2 cup sherry

2-inch piece fresh ginger, grated

1 Thai chile pepper, minced

1 pound cleaned Dungeness or jumbo lump crabmeat

1/4 cup chopped cashews

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