"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Crab Stir-Fry Recipe

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This recipe for Crab Stir-Fry, by , is from The Duke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lois Duke
Added: Monday, March 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 tsp. cornstarch
1 chicken bouillon cube
3/4 c. water
1/2 tsp. reduced-sodium soy sauce
1 c. sliced fresh carrots
1 T. canola oil
1 can peas, drained
1/2 c. julienned sweet red pepper
1 tsp. minced fresh gingerroot
1/2 tsp. minced garlic
1 pkg. (8 oz.) imitation crabmeat
hot cooked rice, optional

Directions:
Directions:
In a small bowl, combine the cornstarch, bouillon, water and soy sauce until smooth; set aside. In a large skillet or wok, stir fry carrots in oil. Add the peas; red pepper, ginger and garlic; stir fry for 2 minutes longer or until vegetables are tender. Stir the cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened; add the crab and heat throuh. Serve with rice. 3/4 c. serving is 126 calories.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I cook my carrots in the microwave until almost done and then stir fried them.

 

 

 

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