in the 80's I would host huge oriental dinner parties
for our friends. Just as at my first potluck with my
husband's friends, I only allowed chopsticks to be used
at these parties. I could stand there, with the straightest
face, and deny that we had any forks. I also supplied
oriental spoons to be used with any soup.
one party, I served this dish. It has become a favorite
with all our friends. Once you try this, it will become
one of your favorites also. But I digress from my story.
served the crab curry and once again, everyone raved
about it. It was my habit to cook a dish and sit down
at the table and enjoy it with our friends. That way
I could have my cake and eat it too, if you know what
I mean. Then I would clear what ever dishes were appropiate,
from the table and go cook another one. Since the kitchen
is so close to the dinning room, I could still participate
in the conversations.
clearing the crab curry from the table and going into
the kitchen to start another dish, I was hearing a quiet
commotion going on in the dinning room. I had just served
Sunomono which is a marinated cucumber salad. When I
walked back into the dining room, there was our friend
Dan eating the cucumbers using a crab claw as a kind
of spoon. My mouth just fell open. As I was looking
at him with astonishment all the rest of the guests
started laughing. They were glad he had gotten caught.
I'm telling you, I wish I had thought of that at that
first potluck. Needless to say, in keeping with the
theme of the party, I took that crab claw away from
him and threw it out. Today, he can use chopsticks with
the best of them. So Dan, this one is for you.
It's hard to stop eating this dish once you get your
fingers covered with sauce. You may want to pass a basket
of hot, damp washcloths at the table when the last bite
4 tsp. curry powder*
1/2 pound lean pork, finely chopped or ground (I use
1 large crab (1/2 to 2 pounds) cleaned, and cracked
3 tbs.'s salad oil
1 large clove garlic, minced
1 medium onion, cut in 1" wedges and layers separated.
1 medium green pepper, seeded and cut into 1"
2 eggs, lightly beaten
a bowl, combine 1/2 cups chicken broth and 2 tbs.
each of cornstarch, soy sauce, and dry sherry
As with all recipes, it's important to read through
all the cooking directions before you start cooking.
a large plate and arrange the garlic, onion and green
pepper, in separate piles on the plate. Beat eggs
and place in a small bowl on the plate, I usually
take the pork and place it in a small bowl and add
the spices to it, place on or near plate. Do the same
with the crab pieces. When it is time to add the next
ingredient to the wok, just pick up the plate and
sweep the desired food item into the wok. This is
how oriental food is prepared.
cooking sauce and set aside.
sugar and curry powder over pork, cutting it in
with the side of a fork. Mix well.
crab body in quarters, pull off legs and claws,
but leave them whole.
the wok or wide frying pan over high heat.
pan is hot, add oil. When oil begins to heat, add
garlic. Stir once around the pan, then add pork
and stir fry until the pork loses its pinkness(about
crab and stir fry for about 5 - 7 minutes.
onions and green peppers to pork and stir fry for
cooking sauce well and add, stirring until sauce
bubbles and thickens.
in eggs until egg begins to set (about 30 seconds).
They will continue cooking as it is served.
For Shrimp curry:
directions for crab curry, but use 1 pound medium
size raw shrimp (shelled and deveined) in the place
of the crab.
shrimp to stir fried pork-vegetable mixture; stir
fry until shrimp turn pink (about 3 minutes); then
add cooking sauce and follow the rest of the recipe.
I like to use McCormick curry powder (mild). To
use a hot curry here would destroy the delicate
balance of the dish. I was served curry chicken
by my mother once and it was so hot no one could
eat it. It may have been the only dish served at
my mom's house which was thrown out.
To clean crab:
Remove and discard tail or apron and force upper
and lower shells apart. Discard soft ,spongy parts,
and any orange lumps you find. This is the fat of
the crab and while it is a delicacy in China, I
usually discard it. With a nut cracker or hammer,
lightly break claws and thigh pieces. They should
still stay together when this is done. Discard any
white cartilage if it comes off easily. Leave the
rest of the cartilage intact with the meat of the
crab for you guests to clean.
If you are making a whole dinner with many bowls
of cooking sauces, be sure to cover them and label
them so the appropiate sauce is used in the appropiate