Crab provides detoxing selenium in this dish while garlic brings a host of impressive health benefits to the table through the compound allicin. Allicin has been shown to lower cholesterol, reduce plaque buildup in arteries, and keep blood platelets from sticking together too aggressively. I’ve served this garlic crab dish to presidents and to royalty. It consistently wins raves.
2 large Dungeness crabs, cut in half, or 4 small whole crabs
1/2 cup soy sauce
1/4 cup sugar
1/4 cup mirin (seasoned rice wine)
1/4 cup lime juice (about 2 limes)
Pinch of ground pepper
1/4 cup olive oil
Cloves of 1 head of garlic
3 scallions, cut into long strips
1. Steam the crabs in a stockpot for 20 minutes. Smaller crabs may be done sooner. Remove crabs and set aside.
2. In a small saucepan, combine the soy sauce, sugar, mirin, lime juice, and pepper. Cook over low heat for 5 minutes. Set aside.
3. Heat the oil in a large wok or skillet over medium-high heat. Saute the garlic cloves until brown, about 3-4 minutes. Set aside half the sauteed garlic.
4. Add the soy sauce mixture to the wok. Add the crabs, cut side down. Cover wok and cook for 5 miutes.
5. Remove cover and boil crabs for 8-10 minutes.
6. Add the scallions and cook for 2 minutes.
7. Turn crabs in wok until evenly coated with sauce. Remove and serve with reserved garlic.