Spinach with Crab Meat And Crab Roe
Updated Oct. 10, 2023
- Total Time
- 20 minutes
- Prep Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings as part of a multi-dish Chinese meal
- 5ounces water
- 3ounces plus 1 tablespoon corn or peanut oil
- Pinch of salt
- 10ounces fresh spinach, washed and trimmed (discard the bottom 2 inches of the stems)
- 2teaspoons of fresh ginger juice, made by crushing slices of fresh ginger in a garlic press or in a mortar and pestle
- 2tablespoons of dry sherry
- 3ounces fresh lump crab meat
- 4ounces chicken broth
- 1tablespoon cornstarch
- 1ounce fresh crab roe (1 ounce of flying fish roe can be substituted, or ½ ounce uni, which is sea urchin roe, available at Japanese food stores)
- 1egg white
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
295 calories; 26 grams fat; 4 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 8 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 9 grams protein; 273 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a wok, bring 3 ounces of water to a boil.
- Step 2
Add 3 ounces of oil and the salt and bring the liquid to the boil again.
- Step 3
Add the spinach and cook for 2 to 5 minutes, until the spinach is done. (The oil will make the spinach glisten.)
- Step 4
Drain the spinach, pressing with a spatula or spoon so it is as dry as possible. Arrange spinach on a platter.
- Step 5
Prepare the sauce by pouring the remaining tablespoon of oil along with the ginger juice and sherry in a wok over medium-high heat. When the liquid is hot, but not boiling, add the crab meat and chicken broth, stirring quickly and gently breaking up the crab meat so that it is in strands. Cook for 30 seconds to one minute.
- Step 6
Mix the cornstarch with the remaining 2 ounces of water and add this and the crab roe to the crab-meat mixture, stirring until the sauce thickens. Turn off the flame. Add the egg white and stir for 3 seconds. Do not let the egg white solidify. The sauce should glisten. Pour the sauce over the spinach and serve immediately.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
There aren’t any notes yet. Be the first to leave one.
There aren’t any notes yet. Be the first to leave one.
Private notes are only visible to you.
Advertisement
