Crab Saute In Asian Black Bean Sauce Recipe - Cooking Index
Crab Saute In Asian Black Bean Sauce Recipe - Cooking Index
This stir-fry-style recipe uses pieces of crab still in the shell, which helps keep the crab moist and in whole segments. It's messy eating, but so delicious you won't mind! Fermented black beans are available in Asian markets and specialty food shops. You can use regular cooked black beans in their place, but they lack the distinctive flavor of fermented black beans.
Type: Fish, Shellfish| 3 tablespoons | 45ml | Fermented black beans - coarsely chopped |
| 1/2 cup | 118ml | Sake, dry sherry or white wine |
| 3 tablespoons | 45ml | Vegetable oil |
| 2 | Dried red chiles | |
| 1 | Red or green bell pepper - cored, seeded, | |
| And sliced | ||
| 4 oz | 113g | Snow peas or slender green beans - trimmed |
| 1/2 cup | 31g / 1.1oz | Sliced green onions |
| 1 tablespoon | 15ml | Minced fresh ginger |
| 2 teaspoons | 10ml | Minced or pressed garlic |
| 2 lbs | 908g / 32oz | Cooked crab in the shell - see * Note |
| 2 teaspoons | 10ml | Cornstarch |
| 1/2 cup | 118ml | Fish stock, chicken broth or water |
| 1/4 cup | 59ml | Soy sauce, preferably reduced-sodium |
| 1/2 teaspoon | 2.5ml | Dried red pepper flakes - or to taste |
* Note: You can use virtually any form of crab for this recipe: whole cleaned Dungeness cut in pieces, sections of snow or king crab legs, sections of blue crab. Be sure to first lightly crack or split leg portions before adding, to make it easier for diners to dig in later. The recipe could even be adapted for soft-shell crabs by first sauteing them separately, then adding them to the stir-fry mixture as you would cooked crab sections.
Combine the black beans and sake in a small bowl and let sit for at least 30 minutes.
Heat the oil in a wok or large skillet over moderately-high heat. Add the chiles and cook, stirring, until fragrant and well browned. Remove the chiles and discard them. Add the bell pepper, snow peas, green onions, ginger and garlic to the skillet and stir-fry over high heat until the vegetables are slightly tender, about 3 minutes. Add the crab pieces and toss until heated through, 2 to 3 minutes.
Add the cornstarch to the black beans and sake and stir just to mix. Add this mixture to the wok with the fish stock and soy sauce and stir until the sauce is thickened and evenly coats the crab. Sprinkle with the dried red pepper flakes and taste the sauce for seasoning. Scoop the crab and sauce onto individual plates and serve.
This recipe yields 2 servings.
Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com
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