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Wok-Tossed Crab with Tarragon Cream Sauce

Crab tossed hard and fast in a smoking-hot wok, finished in a slowly reduced, butter-mounted tarragon cream sauce.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Calories: 325
Ingredients Method

Ingredients
  

  • For the Crab
  • 2 lbs crab cleaned and cut into pieces (or 1 lb crab claws)
  • 2 tbsp neutral oil
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • For the Tarragon Cream Sauce
  • 2 tbsp unsalted butter divided
  • 1 shallot minced
  • 2 tbsp white wine vinegar mixed with 2 tbsp stock
  • 1/2 cup heavy cream
  • 2 tbsp fresh tarragon chopped
  • Salt and white pepper to taste

Method
 

  1. Heat a wok until smoking hot. Add oil, then crab, tossing constantly 3 to 4 minutes until charred and bright red. Add garlic and ginger in the last 30 seconds. Remove crab.
  2. Melt 1 tbsp butter over medium heat, add shallot, cook 1 to 2 minutes until softened.
  3. Add the vinegar-stock mixture, scraping up browned bits, and simmer 1 to 2 minutes.
  4. Add cream and simmer until reduced by half, 4 to 5 minutes, until it coats a spoon.
  5. Remove from heat and whisk in remaining cold butter until glossy.
  6. Stir in tarragon and season with salt and white pepper.
  7. Return crab to the sauce, toss to coat, and warm through 1 minute before serving.