Alaskan King Crab sauteed with Ginger and Scallions

Alaskan King Crab sauteed with ginger and scallions is a nice departure from the usual Dungeness Crab. Much more economic to cook King Crab at home, faster and fresher than dining out.

I find snow crab legs and king crab legs heavily salty so I like to poach them in water before firing up the wok.

Sliced ginger
Scallions - the white part of the green onion, I like the scallions whole.
Lots of minced garlic
Light soy sauce mixed with a little sugar to balance the flavor (enough to taste.)

Cooking with the wok is a very fast process, have the ingredients close by.

I poach the crab legs until they are cooked and heated through.

-Lightly cover the wok in vegetable oil.
-The wok is heated very hot, the metal almost turns red from the fire.
-Throw in the garlic and ginger for a few seconds, until you smell the aromatics.
-Toss in the crab legs and TOSS the wok.
-While tossing the wok, drizzle the soy sauce.
-At the last minute before plating mix in the green scallions.

This dish doesn't take more than a few minutes once all the ingredients are ready to go.

I use a tiny fork made especially for crabs to eat so there is no need to fight with a rock or mallet to crack the shells.

Coming Soon: Salt and Pepper Dungeness Crab and Salted Egg Yolk Dungeness Crab (one of my favorites.)