by HexClad Cookware
1 whole fresh/live crab
1 cup vegetables for stir fry (corn, peppers, mushrooms in equal parts)
2 tbsp peanuts, toasted
2 tbsp ponzu
juice from 1/2 lime
Steam and blanch Crab to stop the cooking process.
Remove flesh and reserve.
Save shells for stock if desired.
Saute vegetables and deglaze with soy and lime.
Finish with crab and toss.
Plate and garnish with smoked trout roe.