Crab in Ginger Sauce

2 ready-to-cook whole hard-shell crabs
8 scallions
1 small red bell pepper
1 (4 x 1-inch) piece fresh ginger root
3/4 cup water
2 1/2 tablespoons dry sherry
1 teaspoon sugar
1 teaspoon instant chicken bouillon granules
2 teaspoons soy sauce
2 teaspoons cornstarch
2 tablespoons vegetable oil
1/2 teaspoon sesame oil

Rinse crabs with water. Gently pull away round hard shell on top. With small sharp knife gently cut away the gray spongy tissue and discard. Rinse crabs with water. Cut off claws and legs. Pound claws lightly with back of cleaver to break shell. Chop down center of crabs to cut body in half. Cut each half crosswise into 3 pieces.

Cut onions into 1-inch pieces. Remove seeds from bell pepper; cut pepper into thin strips. Pare ginger root. Cut ginger into thin slices, then cut the slices into very thin strips. Combine 1/2 cup of the water, the sherry, sugar, bouillon and soy sauce.

Combine remaining 1/4 cup water and the cornstarch; blend well.

Heat oils in wok over medium heat. Stir fry ginger in the oils 1 minute. Add cut-up crabs. Stir fry 1 minute. Add sherry mixture and pepper to crab. Stir fry over high heat until liquid boils. Reduce heat to low. Simmer covered 4 minutes. Uncover and stir in cornstarch mixture. Cook until sauce thickens. Add onions. Cook and stir 1 minute.

Makes 4 to 6 servings.