Wednesday, June 27, 2007
Butter Cream Crab Legs
We used to eat Butter Cream Lobster at a Chinese restaurant here and it was delicious. However, because of lack of customers the owner moved to California and away with the only authentic Chinese restaurant here. Now, we have to drive to Denver in order to eat dim sum or any authentic Chinese dishes. It's an hour drive away and thus can't have authentic Chinese dishes as frequent as we like. :(
Okay, back to my butter cream crab legs. Since butter cream went so well with lobster, I was thinking why not try it with crab legs? Away from the norm such as Chili Crabs, Black Pepper Crabs or even Ginger Scallion Crabs, why not try something different for a change? And tada....this dish was created.
The verdict: Yummy! It's definitely more fattening than the other version, but hey it's okay once in a while. :)
My Butter Cream recipe for about 2 lb crab legs:
1/2 stick of butter (about 56gm)
1 Tbsp. canola oil
4 cloves garlics, chopped
2cm piece of fresh ginger, chopped
1 to 2 tsp. chicken stock granules
Salt to taste
1/2 - 3/4 cup heavy cream
1 tsp. cornstarch + 2 tsp. water (as Thickener)
Just follow the list of ingredients to add into the wok.