We were lucky enough to be given the gift of some delicious crab legs – thanks, Oran! – something we rarely buy but greatly enjoy. I often hesitate to buy crab for reasons of sustainability, but if you visit Monterey Bay’s Seafood Watch, you will find that there are some good alternatives.
Because we started with uncooked legs, I give instructions for cooking them, but you can start with any cooked crab meat – better if it’s leg or lump, not all stringy, though.
- 1 lb king crab legs
- 1 head broccoli, cut into small florets, stems reserved for another dish
- 2 T oil
- 1 clove garlic, minced
- salt, to taste (you may not need any)
- Bring a pot of water to a boil and blanch and shock the broccoli just until crisp tender, gently squeezing out any excess moisture.
- Rinse the crab well, then steam for 15 m. Crack open the shells and remove the meat, cutting it into 2″ segments.
- Heat a wok over medium high heat, then add the oil, just until it shimmers.
- Explode the garlic just until fragrant, then add the broccoli and crabmeat, stirfrying until heated through.
- Season to taste (the crab may be salty enough that you don’t need to add any salt), and serve.
The crab and broccoli can both be prepared up to a day ahead of time, making this a super-quick stirfry to serve company – keep refrigerated until about an hour before you are ready to stirfry.