Fold in the crab and season with salt and pepper.
Serve with a full-bodied Australian Chardonnay..1 1/4 cups whole milk.
1/2 cup butternut squash puree (see Note).One 1/4-ounce packet active dry yeast.4 1/4 cups all-purpose flour, plus more for dusting.
2 1/2 teaspoons table salt.1 stick unsalted butter, cut into tablespoons, plus 6 tablespoons melted butter.
Canola oil, for greasing.
In a small saucepan, combine the milk, squash puree and sugar and cook over low heat, whisking, until the milk is lukewarm and the sugar is dissolved.Heat wok or skillet over high until a drop of water evaporates in 1 to 2 seconds; swirl in 1 tablespoon oil.. 2.
Add seasoned chicken to wok; cook, undisturbed, 1 minute.Cook, stirring and tossing constantly, until chicken is no longer pink, about 1 minute.. 3.
Swirl in 1 tablespoon oil; add asparagus, carrots, thyme, and ½ teaspoon salt.Cook, stirring contantly, 1 minute and 30 seconds.. 4.