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Lemon Wild Alaska Crab Over Rice

Lemon Wild Alaska Crab Over Rice


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Separate the crab at its natural joints, and crack the shells for easy eating later, hold aside.

Heat a large wok or sauté pan, add the stock, lemon juice, soy sauce, 2 Tablespoons sesame oil, ginger and sugar, to taste. Simmer until the sugar is dissolved.

In a separate bowl, blend the sherry with the cornstarch until smooth. Add the sherry mix to simmering liquid and stir well while sauce thickens. Add the cilantro, taste and adjust seasoning with salt and pepper. Add the crab and toss to coat, heat for 3-4 minutes tossing occasionally.

To serve, place 1 cup of brown rice on each of 4 serving plates. Divide the crab and sauce evenly among the 4 plates. Garnish each plate with 1/4 cup chow mein noodles, drizzle with 1 teaspoon of sesame oil, and then sprinkle with lemon zest.


Alaska King Crab Leg Dipping Sauce Recipes

Classic Asian ingredients and flavors combine in this versatile sauce that’s a perfect accompaniment for Alaska salmon, halibut, scallops, crab and black cod.

INGREDIENTS

2 Tablespoons peeled and chopped fresh ginger
1/3 cup white miso paste
2/3 cup warm water
1 to 2 Tablespoons rice vinegar
1 /3 cup torn Thai basil leaves (about 6 to 8 leaves)
1 small red or orange pepper (Jalapeno, Scotch bonnet, Thai chile, etc.), halved and seeded*
Chopped chives for garnish
*1/ 4 teaspoon red chile flakes may be substituted for peppers

DIRECTIONS

To prepare the sauce, place the ginger, miso paste, water, rice vinegar, basil leaves, and pepper into a blender or food processor. Blend or pulse until the peppers are finely minced. Pour the sauce into a serving dish and garnish with chopped chives.

To steam the crab, fill large saute or fry pan to ½-inch depth with water.

Add crab legs and bring to boil reduce heat, cover and simmer until heated through. Suggested cooking times: 6 to 8 minutes for frozen 3 to 4 minutes for thawed.


Alaska King Crab Leg Dipping Sauce Recipes

Classic Asian ingredients and flavors combine in this versatile sauce that’s a perfect accompaniment for Alaska salmon, halibut, scallops, crab and black cod.

INGREDIENTS

2 Tablespoons peeled and chopped fresh ginger
1/3 cup white miso paste
2/3 cup warm water
1 to 2 Tablespoons rice vinegar
1 /3 cup torn Thai basil leaves (about 6 to 8 leaves)
1 small red or orange pepper (Jalapeno, Scotch bonnet, Thai chile, etc.), halved and seeded*
Chopped chives for garnish
*1/ 4 teaspoon red chile flakes may be substituted for peppers

DIRECTIONS

To prepare the sauce, place the ginger, miso paste, water, rice vinegar, basil leaves, and pepper into a blender or food processor. Blend or pulse until the peppers are finely minced. Pour the sauce into a serving dish and garnish with chopped chives.

To steam the crab, fill large saute or fry pan to ½-inch depth with water.

Add crab legs and bring to boil reduce heat, cover and simmer until heated through. Suggested cooking times: 6 to 8 minutes for frozen 3 to 4 minutes for thawed.


Alaska King Crab Leg Dipping Sauce Recipes

Classic Asian ingredients and flavors combine in this versatile sauce that’s a perfect accompaniment for Alaska salmon, halibut, scallops, crab and black cod.

INGREDIENTS

2 Tablespoons peeled and chopped fresh ginger
1/3 cup white miso paste
2/3 cup warm water
1 to 2 Tablespoons rice vinegar
1 /3 cup torn Thai basil leaves (about 6 to 8 leaves)
1 small red or orange pepper (Jalapeno, Scotch bonnet, Thai chile, etc.), halved and seeded*
Chopped chives for garnish
*1/ 4 teaspoon red chile flakes may be substituted for peppers

DIRECTIONS

To prepare the sauce, place the ginger, miso paste, water, rice vinegar, basil leaves, and pepper into a blender or food processor. Blend or pulse until the peppers are finely minced. Pour the sauce into a serving dish and garnish with chopped chives.

To steam the crab, fill large saute or fry pan to ½-inch depth with water.

Add crab legs and bring to boil reduce heat, cover and simmer until heated through. Suggested cooking times: 6 to 8 minutes for frozen 3 to 4 minutes for thawed.


Alaska King Crab Leg Dipping Sauce Recipes

Classic Asian ingredients and flavors combine in this versatile sauce that’s a perfect accompaniment for Alaska salmon, halibut, scallops, crab and black cod.

INGREDIENTS

2 Tablespoons peeled and chopped fresh ginger
1/3 cup white miso paste
2/3 cup warm water
1 to 2 Tablespoons rice vinegar
1 /3 cup torn Thai basil leaves (about 6 to 8 leaves)
1 small red or orange pepper (Jalapeno, Scotch bonnet, Thai chile, etc.), halved and seeded*
Chopped chives for garnish
*1/ 4 teaspoon red chile flakes may be substituted for peppers

DIRECTIONS

To prepare the sauce, place the ginger, miso paste, water, rice vinegar, basil leaves, and pepper into a blender or food processor. Blend or pulse until the peppers are finely minced. Pour the sauce into a serving dish and garnish with chopped chives.

To steam the crab, fill large saute or fry pan to ½-inch depth with water.

Add crab legs and bring to boil reduce heat, cover and simmer until heated through. Suggested cooking times: 6 to 8 minutes for frozen 3 to 4 minutes for thawed.


Alaska King Crab Leg Dipping Sauce Recipes

Classic Asian ingredients and flavors combine in this versatile sauce that’s a perfect accompaniment for Alaska salmon, halibut, scallops, crab and black cod.

INGREDIENTS

2 Tablespoons peeled and chopped fresh ginger
1/3 cup white miso paste
2/3 cup warm water
1 to 2 Tablespoons rice vinegar
1 /3 cup torn Thai basil leaves (about 6 to 8 leaves)
1 small red or orange pepper (Jalapeno, Scotch bonnet, Thai chile, etc.), halved and seeded*
Chopped chives for garnish
*1/ 4 teaspoon red chile flakes may be substituted for peppers

DIRECTIONS

To prepare the sauce, place the ginger, miso paste, water, rice vinegar, basil leaves, and pepper into a blender or food processor. Blend or pulse until the peppers are finely minced. Pour the sauce into a serving dish and garnish with chopped chives.

To steam the crab, fill large saute or fry pan to ½-inch depth with water.

Add crab legs and bring to boil reduce heat, cover and simmer until heated through. Suggested cooking times: 6 to 8 minutes for frozen 3 to 4 minutes for thawed.


Alaska King Crab Leg Dipping Sauce Recipes

Classic Asian ingredients and flavors combine in this versatile sauce that’s a perfect accompaniment for Alaska salmon, halibut, scallops, crab and black cod.

INGREDIENTS

2 Tablespoons peeled and chopped fresh ginger
1/3 cup white miso paste
2/3 cup warm water
1 to 2 Tablespoons rice vinegar
1 /3 cup torn Thai basil leaves (about 6 to 8 leaves)
1 small red or orange pepper (Jalapeno, Scotch bonnet, Thai chile, etc.), halved and seeded*
Chopped chives for garnish
*1/ 4 teaspoon red chile flakes may be substituted for peppers

DIRECTIONS

To prepare the sauce, place the ginger, miso paste, water, rice vinegar, basil leaves, and pepper into a blender or food processor. Blend or pulse until the peppers are finely minced. Pour the sauce into a serving dish and garnish with chopped chives.

To steam the crab, fill large saute or fry pan to ½-inch depth with water.

Add crab legs and bring to boil reduce heat, cover and simmer until heated through. Suggested cooking times: 6 to 8 minutes for frozen 3 to 4 minutes for thawed.


Alaska King Crab Leg Dipping Sauce Recipes

Classic Asian ingredients and flavors combine in this versatile sauce that’s a perfect accompaniment for Alaska salmon, halibut, scallops, crab and black cod.

INGREDIENTS

2 Tablespoons peeled and chopped fresh ginger
1/3 cup white miso paste
2/3 cup warm water
1 to 2 Tablespoons rice vinegar
1 /3 cup torn Thai basil leaves (about 6 to 8 leaves)
1 small red or orange pepper (Jalapeno, Scotch bonnet, Thai chile, etc.), halved and seeded*
Chopped chives for garnish
*1/ 4 teaspoon red chile flakes may be substituted for peppers

DIRECTIONS

To prepare the sauce, place the ginger, miso paste, water, rice vinegar, basil leaves, and pepper into a blender or food processor. Blend or pulse until the peppers are finely minced. Pour the sauce into a serving dish and garnish with chopped chives.

To steam the crab, fill large saute or fry pan to ½-inch depth with water.

Add crab legs and bring to boil reduce heat, cover and simmer until heated through. Suggested cooking times: 6 to 8 minutes for frozen 3 to 4 minutes for thawed.


Alaska King Crab Leg Dipping Sauce Recipes

Classic Asian ingredients and flavors combine in this versatile sauce that’s a perfect accompaniment for Alaska salmon, halibut, scallops, crab and black cod.

INGREDIENTS

2 Tablespoons peeled and chopped fresh ginger
1/3 cup white miso paste
2/3 cup warm water
1 to 2 Tablespoons rice vinegar
1 /3 cup torn Thai basil leaves (about 6 to 8 leaves)
1 small red or orange pepper (Jalapeno, Scotch bonnet, Thai chile, etc.), halved and seeded*
Chopped chives for garnish
*1/ 4 teaspoon red chile flakes may be substituted for peppers

DIRECTIONS

To prepare the sauce, place the ginger, miso paste, water, rice vinegar, basil leaves, and pepper into a blender or food processor. Blend or pulse until the peppers are finely minced. Pour the sauce into a serving dish and garnish with chopped chives.

To steam the crab, fill large saute or fry pan to ½-inch depth with water.

Add crab legs and bring to boil reduce heat, cover and simmer until heated through. Suggested cooking times: 6 to 8 minutes for frozen 3 to 4 minutes for thawed.


Alaska King Crab Leg Dipping Sauce Recipes

Classic Asian ingredients and flavors combine in this versatile sauce that’s a perfect accompaniment for Alaska salmon, halibut, scallops, crab and black cod.

INGREDIENTS

2 Tablespoons peeled and chopped fresh ginger
1/3 cup white miso paste
2/3 cup warm water
1 to 2 Tablespoons rice vinegar
1 /3 cup torn Thai basil leaves (about 6 to 8 leaves)
1 small red or orange pepper (Jalapeno, Scotch bonnet, Thai chile, etc.), halved and seeded*
Chopped chives for garnish
*1/ 4 teaspoon red chile flakes may be substituted for peppers

DIRECTIONS

To prepare the sauce, place the ginger, miso paste, water, rice vinegar, basil leaves, and pepper into a blender or food processor. Blend or pulse until the peppers are finely minced. Pour the sauce into a serving dish and garnish with chopped chives.

To steam the crab, fill large saute or fry pan to ½-inch depth with water.

Add crab legs and bring to boil reduce heat, cover and simmer until heated through. Suggested cooking times: 6 to 8 minutes for frozen 3 to 4 minutes for thawed.


Alaska King Crab Leg Dipping Sauce Recipes

Classic Asian ingredients and flavors combine in this versatile sauce that’s a perfect accompaniment for Alaska salmon, halibut, scallops, crab and black cod.

INGREDIENTS

2 Tablespoons peeled and chopped fresh ginger
1/3 cup white miso paste
2/3 cup warm water
1 to 2 Tablespoons rice vinegar
1 /3 cup torn Thai basil leaves (about 6 to 8 leaves)
1 small red or orange pepper (Jalapeno, Scotch bonnet, Thai chile, etc.), halved and seeded*
Chopped chives for garnish
*1/ 4 teaspoon red chile flakes may be substituted for peppers

DIRECTIONS

To prepare the sauce, place the ginger, miso paste, water, rice vinegar, basil leaves, and pepper into a blender or food processor. Blend or pulse until the peppers are finely minced. Pour the sauce into a serving dish and garnish with chopped chives.

To steam the crab, fill large saute or fry pan to ½-inch depth with water.

Add crab legs and bring to boil reduce heat, cover and simmer until heated through. Suggested cooking times: 6 to 8 minutes for frozen 3 to 4 minutes for thawed.


Alaska King Crab Leg Dipping Sauce Recipes

Classic Asian ingredients and flavors combine in this versatile sauce that’s a perfect accompaniment for Alaska salmon, halibut, scallops, crab and black cod.

INGREDIENTS

2 Tablespoons peeled and chopped fresh ginger
1/3 cup white miso paste
2/3 cup warm water
1 to 2 Tablespoons rice vinegar
1 /3 cup torn Thai basil leaves (about 6 to 8 leaves)
1 small red or orange pepper (Jalapeno, Scotch bonnet, Thai chile, etc.), halved and seeded*
Chopped chives for garnish
*1/ 4 teaspoon red chile flakes may be substituted for peppers

DIRECTIONS

To prepare the sauce, place the ginger, miso paste, water, rice vinegar, basil leaves, and pepper into a blender or food processor. Blend or pulse until the peppers are finely minced. Pour the sauce into a serving dish and garnish with chopped chives.

To steam the crab, fill large saute or fry pan to ½-inch depth with water.

Add crab legs and bring to boil reduce heat, cover and simmer until heated through. Suggested cooking times: 6 to 8 minutes for frozen 3 to 4 minutes for thawed.


Alaska King Crab Leg Dipping Sauce Recipes

Classic Asian ingredients and flavors combine in this versatile sauce that’s a perfect accompaniment for Alaska salmon, halibut, scallops, crab and black cod.

INGREDIENTS

2 Tablespoons peeled and chopped fresh ginger
1/3 cup white miso paste
2/3 cup warm water
1 to 2 Tablespoons rice vinegar
1 /3 cup torn Thai basil leaves (about 6 to 8 leaves)
1 small red or orange pepper (Jalapeno, Scotch bonnet, Thai chile, etc.), halved and seeded*
Chopped chives for garnish
*1/ 4 teaspoon red chile flakes may be substituted for peppers

DIRECTIONS

To prepare the sauce, place the ginger, miso paste, water, rice vinegar, basil leaves, and pepper into a blender or food processor. Blend or pulse until the peppers are finely minced. Pour the sauce into a serving dish and garnish with chopped chives.

To steam the crab, fill large saute or fry pan to ½-inch depth with water.

Add crab legs and bring to boil reduce heat, cover and simmer until heated through. Suggested cooking times: 6 to 8 minutes for frozen 3 to 4 minutes for thawed.


Alaska King Crab Leg Dipping Sauce Recipes

Classic Asian ingredients and flavors combine in this versatile sauce that’s a perfect accompaniment for Alaska salmon, halibut, scallops, crab and black cod.

INGREDIENTS

2 Tablespoons peeled and chopped fresh ginger
1/3 cup white miso paste
2/3 cup warm water
1 to 2 Tablespoons rice vinegar
1 /3 cup torn Thai basil leaves (about 6 to 8 leaves)
1 small red or orange pepper (Jalapeno, Scotch bonnet, Thai chile, etc.), halved and seeded*
Chopped chives for garnish
*1/ 4 teaspoon red chile flakes may be substituted for peppers

DIRECTIONS

To prepare the sauce, place the ginger, miso paste, water, rice vinegar, basil leaves, and pepper into a blender or food processor. Blend or pulse until the peppers are finely minced. Pour the sauce into a serving dish and garnish with chopped chives.

To steam the crab, fill large saute or fry pan to ½-inch depth with water.

Add crab legs and bring to boil reduce heat, cover and simmer until heated through. Suggested cooking times: 6 to 8 minutes for frozen 3 to 4 minutes for thawed.


Alaska King Crab Leg Dipping Sauce Recipes

Classic Asian ingredients and flavors combine in this versatile sauce that’s a perfect accompaniment for Alaska salmon, halibut, scallops, crab and black cod.

INGREDIENTS

2 Tablespoons peeled and chopped fresh ginger
1/3 cup white miso paste
2/3 cup warm water
1 to 2 Tablespoons rice vinegar
1 /3 cup torn Thai basil leaves (about 6 to 8 leaves)
1 small red or orange pepper (Jalapeno, Scotch bonnet, Thai chile, etc.), halved and seeded*
Chopped chives for garnish
*1/ 4 teaspoon red chile flakes may be substituted for peppers

DIRECTIONS

To prepare the sauce, place the ginger, miso paste, water, rice vinegar, basil leaves, and pepper into a blender or food processor. Blend or pulse until the peppers are finely minced. Pour the sauce into a serving dish and garnish with chopped chives.

To steam the crab, fill large saute or fry pan to ½-inch depth with water.

Add crab legs and bring to boil reduce heat, cover and simmer until heated through. Suggested cooking times: 6 to 8 minutes for frozen 3 to 4 minutes for thawed.


Alaska King Crab Leg Dipping Sauce Recipes

Classic Asian ingredients and flavors combine in this versatile sauce that’s a perfect accompaniment for Alaska salmon, halibut, scallops, crab and black cod.

INGREDIENTS

2 Tablespoons peeled and chopped fresh ginger
1/3 cup white miso paste
2/3 cup warm water
1 to 2 Tablespoons rice vinegar
1 /3 cup torn Thai basil leaves (about 6 to 8 leaves)
1 small red or orange pepper (Jalapeno, Scotch bonnet, Thai chile, etc.), halved and seeded*
Chopped chives for garnish
*1/ 4 teaspoon red chile flakes may be substituted for peppers

DIRECTIONS

To prepare the sauce, place the ginger, miso paste, water, rice vinegar, basil leaves, and pepper into a blender or food processor. Blend or pulse until the peppers are finely minced. Pour the sauce into a serving dish and garnish with chopped chives.

To steam the crab, fill large saute or fry pan to ½-inch depth with water.

Add crab legs and bring to boil reduce heat, cover and simmer until heated through. Suggested cooking times: 6 to 8 minutes for frozen 3 to 4 minutes for thawed.


Alaska King Crab Leg Dipping Sauce Recipes

Classic Asian ingredients and flavors combine in this versatile sauce that’s a perfect accompaniment for Alaska salmon, halibut, scallops, crab and black cod.

INGREDIENTS

2 Tablespoons peeled and chopped fresh ginger
1/3 cup white miso paste
2/3 cup warm water
1 to 2 Tablespoons rice vinegar
1 /3 cup torn Thai basil leaves (about 6 to 8 leaves)
1 small red or orange pepper (Jalapeno, Scotch bonnet, Thai chile, etc.), halved and seeded*
Chopped chives for garnish
*1/ 4 teaspoon red chile flakes may be substituted for peppers

DIRECTIONS

To prepare the sauce, place the ginger, miso paste, water, rice vinegar, basil leaves, and pepper into a blender or food processor. Blend or pulse until the peppers are finely minced. Pour the sauce into a serving dish and garnish with chopped chives.

To steam the crab, fill large saute or fry pan to ½-inch depth with water.

Add crab legs and bring to boil reduce heat, cover and simmer until heated through. Suggested cooking times: 6 to 8 minutes for frozen 3 to 4 minutes for thawed.


Alaska King Crab Leg Dipping Sauce Recipes

Classic Asian ingredients and flavors combine in this versatile sauce that’s a perfect accompaniment for Alaska salmon, halibut, scallops, crab and black cod.

INGREDIENTS

2 Tablespoons peeled and chopped fresh ginger
1/3 cup white miso paste
2/3 cup warm water
1 to 2 Tablespoons rice vinegar
1 /3 cup torn Thai basil leaves (about 6 to 8 leaves)
1 small red or orange pepper (Jalapeno, Scotch bonnet, Thai chile, etc.), halved and seeded*
Chopped chives for garnish
*1/ 4 teaspoon red chile flakes may be substituted for peppers

DIRECTIONS

To prepare the sauce, place the ginger, miso paste, water, rice vinegar, basil leaves, and pepper into a blender or food processor. Blend or pulse until the peppers are finely minced. Pour the sauce into a serving dish and garnish with chopped chives.

To steam the crab, fill large saute or fry pan to ½-inch depth with water.

Add crab legs and bring to boil reduce heat, cover and simmer until heated through. Suggested cooking times: 6 to 8 minutes for frozen 3 to 4 minutes for thawed.


Alaska King Crab Leg Dipping Sauce Recipes

Classic Asian ingredients and flavors combine in this versatile sauce that’s a perfect accompaniment for Alaska salmon, halibut, scallops, crab and black cod.

INGREDIENTS

2 Tablespoons peeled and chopped fresh ginger
1/3 cup white miso paste
2/3 cup warm water
1 to 2 Tablespoons rice vinegar
1 /3 cup torn Thai basil leaves (about 6 to 8 leaves)
1 small red or orange pepper (Jalapeno, Scotch bonnet, Thai chile, etc.), halved and seeded*
Chopped chives for garnish
*1/ 4 teaspoon red chile flakes may be substituted for peppers

DIRECTIONS

To prepare the sauce, place the ginger, miso paste, water, rice vinegar, basil leaves, and pepper into a blender or food processor. Blend or pulse until the peppers are finely minced. Pour the sauce into a serving dish and garnish with chopped chives.

To steam the crab, fill large saute or fry pan to ½-inch depth with water.

Add crab legs and bring to boil reduce heat, cover and simmer until heated through. Suggested cooking times: 6 to 8 minutes for frozen 3 to 4 minutes for thawed.


Alaska King Crab Leg Dipping Sauce Recipes

Classic Asian ingredients and flavors combine in this versatile sauce that’s a perfect accompaniment for Alaska salmon, halibut, scallops, crab and black cod.

INGREDIENTS

2 Tablespoons peeled and chopped fresh ginger
1/3 cup white miso paste
2/3 cup warm water
1 to 2 Tablespoons rice vinegar
1 /3 cup torn Thai basil leaves (about 6 to 8 leaves)
1 small red or orange pepper (Jalapeno, Scotch bonnet, Thai chile, etc.), halved and seeded*
Chopped chives for garnish
*1/ 4 teaspoon red chile flakes may be substituted for peppers

DIRECTIONS

To prepare the sauce, place the ginger, miso paste, water, rice vinegar, basil leaves, and pepper into a blender or food processor. Blend or pulse until the peppers are finely minced. Pour the sauce into a serving dish and garnish with chopped chives.

To steam the crab, fill large saute or fry pan to ½-inch depth with water.

Add crab legs and bring to boil reduce heat, cover and simmer until heated through. Suggested cooking times: 6 to 8 minutes for frozen 3 to 4 minutes for thawed.


Alaska King Crab Leg Dipping Sauce Recipes

Classic Asian ingredients and flavors combine in this versatile sauce that’s a perfect accompaniment for Alaska salmon, halibut, scallops, crab and black cod.

INGREDIENTS

2 Tablespoons peeled and chopped fresh ginger
1/3 cup white miso paste
2/3 cup warm water
1 to 2 Tablespoons rice vinegar
1 /3 cup torn Thai basil leaves (about 6 to 8 leaves)
1 small red or orange pepper (Jalapeno, Scotch bonnet, Thai chile, etc.), halved and seeded*
Chopped chives for garnish
*1/ 4 teaspoon red chile flakes may be substituted for peppers

DIRECTIONS

To prepare the sauce, place the ginger, miso paste, water, rice vinegar, basil leaves, and pepper into a blender or food processor. Blend or pulse until the peppers are finely minced. Pour the sauce into a serving dish and garnish with chopped chives.

To steam the crab, fill large saute or fry pan to ½-inch depth with water.

Add crab legs and bring to boil reduce heat, cover and simmer until heated through. Suggested cooking times: 6 to 8 minutes for frozen 3 to 4 minutes for thawed.


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