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Cook'n with Betty Crocker 
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Stir-Fried Broccoli with Crabmeat |
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Serves: 4 Print this Recipe1 pound broccoli 2 cups frozen cooked crab meat thawed 2 green onions (with tops) 1 tablespoon cornstarch 1 tablespoon water 3 tablespoons vegetable oil 1 clove garlic finely chopped 1/4 cup chicken broth 1/2 teaspoon salt 1/2 teaspoon roasted sesame oil Pare outer layer from broccoli stalks. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems diagonally into 1/4-inch slices. Place broccoli stems in boiling water; heat to boiling. Cover and cook 30 seconds. Add flowerets; heat to boiling. Cover and cook 30 seconds; drain. Immediately rinse in cold water; drain. Drain crabmeat thoroughly; remove cartilage. Squeeze out excess moisture. Cut green onions diagonally into 1-inch pieces. Mix cornstarch and water. Heat wok until very hot. Add vegetable oil; tilt wok to coat side. Add broccoli and garlic; stir-fry 1 minute. Add broth and salt; heat to boiling. Stir in cornstarch mixture; cook and stir until thickened. Stir in crabmeat, green onions and sesame oil; cook and stir 1 minute or until crabmeat is hot. 4 servings **Fresh crabmeat adds such a wonderful flavor that the cooking and picking process is truly worth the effort. Drop 2 Dungeness crabs into boiling water in a large kettle or stockpot. Simmer about 10 minutes and drain. When crabs are cool enough to handle, break off claws andd extract meat with a small fork or pick. Pull off the top shell and break off the legs. Scrape away the gills and remove internal organs carefully. Pick out as much meat as you can find in the body and legs. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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