This is a dish I had years ago in California on a business trip and saw a version on TV last week which sparked my memory. It’s crab forward. Now, the original has a ton of soy and oyster sauce which you can use of course, and it will be fabulous, but I went low sodium and non-soy. I also used not just blue crab but added snow crab too. My last change was I added red pepper flake to give the dish a little extra pop. I got the seafood at Crosby’s Crabs and the seasoning at Abundant Acres. I would recommend a wok for the best results.
8 ounces blue crab meat
8 ounces snow crab meat l, shelled
16 ounces spinach, washed twice and stems removed
2 cloves garlic, minced
1 tablespoons minced ginger
1 teaspoon Abundant Acres Poppi’s Asian BBQ seasoning
1/4 cup low sodium soy
2 tablespoons low sodium teriyaki sauce
1/2 cup chicken stock
1/2 teaspoon sesame oil
2 tablespoons rice wine vinegar
1/2 teaspoon red chili flake
4 ounces red onion, diced
Oil for cooking.
In a 1 quart saucepan, add chicken stock, soy, rice wine vinegar, teriyaki, ginger, garlic, chili flake, and sesame oil; simmer for 5 minutes. Reduce to low. Stir in Poppi’s Asian BBQ.
Heat wok to medium high.
Add 3 tablespoons oil.
Add red onion to wok and stir for 3 minutes.
Add spinach and toss until wilted; to speed up, add 2 tablespoons of sauce and cook for 10 minutes.
Add snow crab to sauce and raise heat to medium.
Add blue crab to spinach and stir to combine cook until crab is heated through.
Serve spinach on the bottom, top with snow crab pieces and sauce.