1 lg Whole fresh crab

      6    Slices ginger root

      2 tb Dry sherry

      3    Spring onions or Chinese

           Parsley
-----------------------------------SAUCE-----------------------------------
    1/2    Bell pepper, diced

      1 ts Curry powder

    1/4 ts Salt

    1/2 ts Sugar

      1 c  Stock

      1 ts Ginger, minced

      1    Clove garlic, minced

      2 tb Peanut oil

           Cornstarch paste
  Make Sauce:  Heat oil in medium-hot saucepan.  Saute 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 & 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.