Cambodian Stir Fried Crabs

The weather is getting warmer and Spring is just right around the corner. So what does that mean, it's almost crabbing season! I love picking the delicious and oh so sweet meat from the Maryland blue crabs. And I know I'm pretty partial when I say this, but my mom makes the best stir fried crabs - it's a fantastic combo of salty, peppery and oh so savory! And one of the reasons I'm in love with this recipe is that it's a good change from just steaming the crabs, not there's there's anything wrong with steamed crabs and lots of old bay seasoning.

Ingredients:

1 dozen Maryland blue crabs -- parboiled, cleaned and broken in half

2 tbsp extra virgin olive oil

8 garlic gloves, minced

2 inches of ginger, peeled and thinly sliced

2 shallots, minced

2 tsp sea salt

1.5 tsp sugar

2 tsp low sodium soy sauce

1/2 tsp ground black pepper

3 scallions, finely chopped

a handful of fresh cilantro leaves

Heat the olive oil in a wok over high heat. When it becomes hot, add in the garlic, ginger and shallots. Stir quickly and cook for a 1-2 minutes until fragrant. Add in the salt, sugar, soy sauce, black pepper. Mix well. Reduce heat to medium high and add in the crabs. Stir fry until the crabs are evenly coated and the meat is opaque. Toss in the scallions and cook for about 3 minutes. Transfer the crab to a large bowl and garnish with the cilantro leaves.