Steamed Fresh Crab In Curry Sauce

Ingredients:

1 lg Whole fresh crab
2 tb Peanut oil
1 Clove garlic, minced
1 ts Ginger, minced
1 c Stock
1/2 ts Sugar
1/4 ts Salt
1 ts Curry powder
1/2 Bell pepper, diced
--------- SAUCE ---------
Parsley
3 Spring onions or Chinese
2 tb Dry sherry
6 Slices ginger root
Cornstarch paste

Method:

Make Sauce: Heat oil in medium-hot saucepan.
Saute minced garlic until fragrant.
Add curry powder.
Stir over medium heat for about 1 minute - avoid burning powder.
Add stock, salt, sugar and ginger; bring to boil; cook for 1 minute.
Add bell pepper, which has been coarsely diced into 1/4" squares; stir in enough thin cornstarch paste to make a light sauce.
As soon as sauce thickens, remove from heat and reserve.
This sauce can be made up ahead and reheated just before serving.
Clean & Steam Crab: Pry off plate from crab in one piece.
Separate legs with cleaver; wash all parts, cleaning out junk; cut soft inner sections of legs into manageable pieces.
Carefully crack claws, keeping them intact.
Reassemble crab on oval platter.
Before putting on back, sprinkle meat with dry sherry; lay ginger on top; then put on back plate.
Wash green onions, remove roots, and shred, greens and all, into 2" sections.
Bring water in steamer to rolling boil.
Steam crab for about 15-20 minutes, depending on size.
Meanwhile, reheat curry sauce (or keep hot in double boiler).
Remove steamed crab from steamer; drain excess water.
Lift back plate off crab; pour curry sauce over crab; sprinkle with onion shreds; return back plate.
Serve.