MARYLAND BLUE CLAW CRABS CANTONESE STYLE
This Covid-19 has forced me to find interest to keep me from going over the deep end. It has impacted my business in more ways than one and forced me to think about other ways to generate income like Virtual Cooking Classes, possibly going into e-commerce since the holidays is around the corner and other ways to invent myself, getting involved in social media. But my interest has involved food. I think about it constantly and onse such dish that I crave for is Crabs Cantonese Style.
Since moving to Maryland the true season for Maryland Blue Claw Crabs starts in Late August until I think November. They say a true Marylander can tell the difference from crabs from Maryland, Texas, Louisiana and the Carolinas. Besides the time of year when they are harvested, the taste and size says it all. Male crabs are the most demanded, they are heavier but in the Asian community, the females are most desired. Although smaller in size, from our standpoint they are sweeter. and we love the orange roe to boot.
Since, working in my Uncle's restaurant in Chinatown, this was a very popular dish. I had to clean bushels and bushels of these suckers. I can't count the time I was nipped even wearing wire mesh gloves. Each order was 3 crabs with 4 section with a total of 12 sections for stir fry. FResh garlic, fresh scallion, fresh fermented black beans, fresh ginger, 2 egg, oyster sauce, shao shing wine and thin soy sauce with a cornstarch slurry as a thickener.
I'm tasting it right now and visualizing the stir fry process and appreciating the "Wok Hay" thats the residual sauces that smokes and permeates the kitchen with that delicious aroma of all the ingredients put together. That sauce covered in the crab redefine "finger looking good" and on fresh jasmine rice, yum
The other way is with fresh ginger, garlic and scallion with soy sauce, oyster sauce and shao shing wine.
This weekend I will go to Delaware and go crabbing. Hope I can fill an ice chest. I bought this crab trap and those delicious crabs won't get out.
Chef Woo Can at www.chefwoocan.com
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