Ginger Soft-Shell Crabs

• large soft-shell crabs, cleaned↗4

  5-6 oz. each

• all-purpose flour↗1⁄4 cup
• salt↗1⁄4 teaspoon
• pepper↗1⁄4 teaspoon
• peanut oil6 tablespoons
• minced shallot1⁄4 cup
• minced pared fresh ginger2 tablespoons
• chicken broth↗1⁄2 cup
• cornstarch↗2 teaspoons
• soy sauce↗2 tablespoons
• dry sherry↗2 tablespoons
• sesame seeds↗1 teaspoon

  toasted

Step-by-step instructions

1. 1

   Coat crabs with flour seasoned with salt and pepper. Saute in 3 T. hot oil in large skillet over medium heat until golden brown on both sides, about 4 minutes. Cover and cook 1 minute. Remove from skillet and keep warm.

2. 2

   Wipe out skillet. Saute shallots in remaining 3 T. hot oil over medium-high heat 1 minute. Add ginger; saute 1 minute. Add broth and scallions; heat to boiling. Reduce heat and simmer 2 minutes.

3. 3

   Dissolve cornstarch in soy sauce and sherry. Stir cornstarch mixture into skillet. Boil, stirring constantly, until thickened.

4. 4

   Spoon sauce over crabs on serving platter and sprinkle with sesame seeds. Serve hot.