Steamed Fresh Crab in Curry Sauce

Directions

For the sauce, heat oil in medium-hot saucepan.

Sauté 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 ¼ inch 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.

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 inch sections.

Bring water in steamer to rolling boil.

Steam crab for about 15 to 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.