Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large   whol  fresh crab
   6      slices        ginger root
   2      tablespoons   dry sherry
   3                    spring onions or Chinese
                        parsley
                        ***sauce***
     1/2                bell pepper -- diced
   1      teaspoon      curry powder
     1/4  teaspoon      salt
     1/2  teaspoon      sugar
   1      cup           stock
   1      teaspoon      ginger -- minced
   1      clove         garlic -- minced
   2      tablespoons   peanut oil
                        cornstarch paste

Preparation:

Make Sauce: Heat oil in medium-hot saucepan. Sauté 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 and 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.