*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Seafood
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lg           Whole fresh crab
    6                    Slices ginger root
    2       tb           Dry sherry
    3                    Spring onions or Chinese
      1/2                Bell pepper, diced
    1       t            Curry powder
      1/4   ts           Salt
      1/2   ts           Sugar
    1       c            Stock
    1       t            Ginger, minced
    1                    Clove garlic, minced
    2       tb           Peanut oil
                         Cornstarch paste
   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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