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Ingredients

• 2 tablespoons neutral oil (grapeseed, canola)
• 2 shallots, minced finely
• 1 ounce fresh ginger root, peeled and finely minced
• 3 cloves garlic, minced finely
• 2 - 3 small red chilies, seeded and finely minced
• 1/4 cup dry white wine (or we thought sake might be interesting here)
• 1/2 cup bottled chili sauce
• 1 tablespoon sugar
• 1 - 2 tablespoons low sodium soy sauce
• 1 egg, lightly beaten
• 3 tablespoons unsalted butter (although I think he used just a TAD more)
• 2 tablespoon minced cilantro
• 1 1/2 pounds Dungeness crab meat (check for shells)
• Squeeze fresh lemon juice (to bring out the brightness)

Description

Recently We Did A Dine About Town And This Recipe Was Demonstrated To Us By Chef Christopher Greenwald Of Bay Laurel Culinary In Petaluma CA. It Is Meant As A "first Bite" Or Amuse. He Used Dungeness Crab Because That's What Is Fresh A

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