Crab In Black Bean Sauce

Course : Chinese
Serves: 4
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1 large Dungeness crab -- fresh, not frozen
--- the sauce ---
2 tablespoons peanut oil
2 clove garlic chopped fine
1 teaspoon dow see -- see * note
2 tablespoons Chinese rice wine
2 tablespoons soy sauce -- light
1 tablespoon sesame oil
6 medium green onions -- slivered
1 large egg -- beaten
1 dash sugar -- or to taste

Preparation / Directions:

* Note: Fermented black beans, available at Asian or Chinese markets. If the crab is alive plunge it into boiling water and simmer for 15 minutes. If the crab has been pre-cooked you may omit this step. Remove the shell and clean out the crab by removing the long spongy gray gills. Leave the rest of the roe and liquid in the crab. Break the legs off the crab, leaving them whole, then break the body into four pieces. Heat a wok and add the oil and the garlic. Rinse the black beans quickly and add them to the wok. Chow (stir-fry) this for just a moment, then add the rest of the sauce ingredients. Chow until all is hot, then add the crab pieces. Stir-fry for a couple of minutes and add the green onions. Chow until all is hot and stir in the egg. Stir until sauce thickens a bit. Serve immediately.

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