Steamed Dungeness Crab with
Asian-Style Vegetables and
Gingered Citrus Soy Sauce
PACIFIC SEAFOOD GROUP5
GINGERED CITRUS SOY SAUCE
1 tablespoon chopped fresh ginger
1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
1 teaspoon sambal, sriracha or other chili sauce
2 tablespoons soy sauce
2 baby bok choy, split
1/2 cup peeled fresh water chestnuts
4 bamboo steaming baskets large enough to hold 1 crab each
4 whole cleaned cooked Dungeness crabs
1/2 cup carrots cut into julienne strips
1/2 cup sliced shiitake mushrooms
4 green onions
1/4 cup pickled ginger
1. To prepare the sauce, combine ginger, lemon juice, lime juice, sambal
and soy sauce. Set aside.
2. Place bok choy and water chestnuts in the bamboo steaming baskets.
Lay crabs on top. Cover with layers of carrots, shiitakes, green onions and
pickled ginger, which adds a great boost of flavor to the crab.
3. Stack the bamboo baskets over a pot of boiling water and cover. Cook for
10-12 minutes, or until the crab is heated through.
4. Place the bamboo baskets on serving plates. Drizzle each crab with the
sauce and serve immediately. Makes 4 servings.
Summertime Lime Shrimp Stir-Fry
1 1/4 pounds shelled and deveined jumbo shrimp, rinsed and drained
1 15.2-ounce bottle Odwalla* Summertime Lime
Favorite hot sauce
1 tablespoon vegetable oil
1 large onion, cut into 16 wedges
1 large red bell pepper, cut into squares
2 teaspoons cornstarch
1/4 pound sugar snap peas or snow peas, strings removed
1/2-3/4 teaspoon salt
3 cups hot cooked rice
1. Split shrimp lengthwise. In a small bowl, toss shrimp with 1/2 cup
Summertime Lime and hot sauce to taste; set aside for 15 minutes.
Drain very well, discarding marinade.
2. Heat a large skillet or wok over medium-high heat. Add oil and then
onions and peppers. Cook, stirring constantly, until onions begin to
brown, about 5 minutes.
3. Add shrimp and stir-fry until pink and curly.
4. Add cornstarch to the remaining Summertime Lime in the bottle.
Close tightly and shake until thoroughly combined. Add this mixture
and sugar snap peas to the shrimp.
5. Cook, stirring constantly, until the mixture boils and thickens. Add
salt to taste and more hot sauce, if desired.
6. Serve over rice. Makes 4 servings.
Brands may vary by region; substitute a similar product.