Stir-fry Crab with Roe

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 Ingredients:

  • 2 Dungeness crabs, with crab roe separated  
  • salt
  • pepper
  • cooking oil 



Directions:

  1. Thoroughly clean crabs with a brush. Remove the carapace (the top shell). Using a spoon or fork, scoop the crab roe (the orangey color stuff) into a small bowl and set aside. Finish prepping by removing the mouth parts, stomach and gills of the crab. Note that female crabs will have more "plumper-looking" crab roe. Cut the body into halves and remove claws and legs to yield more edible sizes. To make it easier to eat, take a knife or a cleaver to lightly "smash" the harder claws. 
  2. In a heated pan, add cooking oil. Add crab, roe and season with salt and pepper to taste. Mix to combine. Cover lid for about 5 minutes or until the crabs turn color to cook crab. Make sure you only cover it once. Once you cover it a second time while cooking, the crab will become "mushy" and wet-tasting. We want to avoid that. If you uncover the crab before they are thoroughly cooked, just keep stir frying them without a lid until cooked. 
  3. Serve hot. 
Options/Tips:
- female crabs will have a round belly vs a pointy belly for males
- female crab roe will be darker in color almost orangey and drier in nature than male crab roe 


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