Crab Stir-Fry

Crab Stir-Fry


Serves 4


2 tablespoons cornstarch

2 tablespoons soy sauce

1½ tablespoons lemon juice

1 - 10½ ounce can chicken broth or bouillon

3 tablespoons vegetable oil

½ pound fresh mushrooms, sliced

1 small red pepper, sliced into thin strips

1 pound imitation crabmeat, cut into ½ inch pieces

6 green onions with green tops, cut into thin slices

1 - 8 ounce can sliced water chestnuts, drained

½ teaspoon tarragon leaves

¼ pound fresh snow peas, trimmed with strings removed

⅓ cup cashews


1. In a small bowl, combine cornstarch, soy sauce, lemon juice and bouillon. Set aside.

2. Preheat 2 tablespoons oil in Wok at 375°F/190.5°C. Add mushrooms, and red pepper, stir-fry 1 ½ to 2 minutes. Push up side of Wok. Add crab meat, green onion, water chestnuts and tarragon. Stir-fry 2 minutes. Push up side.

3. Add remaining tablespoon oil, heat briefly. Add snow peas and stir-fry for 1 minute. Push up sides. Add cornstarch mixture, and stir until slightly thickened. Combine all ingredients, stirring gently to combine. Garnish with cashews. Reduce heat to warm for serving.

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