>
>
Last  night’s dinner was truly special.
Special food, special digestive (very old cognac) and most of all, special friends.
This is the first Chinese recipe I ever learned, way back in 1974 while working on Royal Viking Sky. My assistant was a Chinese fellow named Chang. Whenever we were in Vancouver, instead of going ashore, he took his fishing line and a few pieces of chopped up fish and went up to the aft deck to fish for crabs. In these days there were very few cruise ships and fewer still went to Alaska during the three months summer season. So, crabs and other seafood were still plentyful and as I remember from watching him fishing once, all it took for him was to lower the fishing line with a bit of fish on the hook into the water, wait maybe a minute, then pull it out with the biggest crab attached to it. It took him less then an hour to fill three buckets of the freshest, largest crabs you have ever seen. He kept them alive in the cooler until the next evening, then he cooked them for a few of us for a late dinner. He supplied the food, I supplied the beer – everybody happy 🙂

Bon Appetit !   Life is Good !
>
>
Saute very finely slivered garlic and very finely julienned ginger in peanut oil until garlic starts to turn yellow. Deglace with sherry wine, add seafood stock or clam juice, sea salt and cayenne pepper. Add crabs, cover tigtly and steam until crabs are just done. Remove crab into serving dish. Thicken stock with corn starch slurry. Using a wire whisk, stir sauce slowly in one direction, add egg whites. Remove from heat, add sesame oil and scallions. Check/adjust seasoning. Ladle sauce over crabs. Enjoy 🙂
>

>

>

>

>

>
>
>
>
>