Instructions: Bring a large pot of water to a boil. Slip the crabs into the water and cook for 2 minutes. Drain the crabs, rinse under cold water and drain again.

To clean the crabs, pull off the top shell. Remove and discard the feathery off-white lungs and spongy parts under the shell. Break off the legs and claws and crack them with a cleaver or mallet. If using a Dungeness crab, cut the bodies into 4 pieces each. If using blue crabs, cut the bodies in half. Dust the crab pieces with flour to coat lightly.

For the Sauce: Stir the chicken stock, rice wine, green onions, basil, vinegar and soy sauce together in a bowl.

For the Dish: Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the coated crab pieces and stir-fry for 1 minute. Add the ginger and stir-fry for 2 minutes. Pour in the sauce and bring to a boil. Reduce the heat to simmering, cover the wok and cook, stirring once, until the crab is cooked through, 3 to 4 minutes.

Stir in the dissolved cornstarch and cook, stirring, until the sauce boils and thickens.

Scoop the contents of the wok onto a serving platter and serve immediately.

This recipe yields 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.