Asian Crab

Total Time:
15 min
10 min
5 min

4 servings

  • 1/4 cup canola oil
  • 1 pound Dungeness crab, in shell (or king crab, or shell on 1-pound (21/25 count) shrimp for substitute)
  • 3 tablespoons hoisin sauce
  • 1 tablespoon chile hot sauce (recommended: Sriracha)
  • 3 tablespoons black bean garlic paste
  • 1/4 cup white wine
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds, toasted
  • 2 tablespoons green onions, sliced

In a large wok, heat canola oil over medium-high heat.

Crack crab shells in multiple areas to allow sauce to enter shell without crab shells falling apart.

Add crab to oil and quickly saute for 1 to 3 minutes until crab is hot. Remove crab and drain oil.

Add hoisin, chile hot sauce, black bean paste, and white wine and heat until bubbling. Add crab, toss for 30 seconds. Add sesame oil, and toss for 15 seconds.

Remove to plate and garnish with sesame seeds and green onions.

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    14 Reviews
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    This was a BIG HiT at our house last night ! Used 8 pounds of live crabs ans supplimented the recipe with shredded ginger (from a jar) and plenty of chopped garlic (also from a jar) and used a big and deep frying pan for all the cleaned and precut crab parts!!! We will do this one again !! Thanks
    Messy to eat, but totally worth it! We made this with friends and small kids and there was not a single leg left!
    This is the best dungeness crab recipe ever! My husband and I crave it. I've probably made it at least 10 times and we're never tired of it. And it's easy as long as you can get whole live crab. We go to the local Asian market being in land-locked Colorado.
    The sauce was great, I used shrimp scallops instead of crab and it rocked!
    Omg delicious i added prawns at the end to my crab rave reviews at my party love it.
    I used shrimp and it was excellent.
    This recipe is delicious, so much so we have had it twice in two weeks. I have all the ingredients on hand, so I just have to buy two dungeness crabs at the market and whip this up in a few short minutes. For two crabs, I only use 2 T hoisin, 2 T black bean garlic, 3/4 T sriracha, and 1 1/2 T white wine and it comes out perfect.

    Vince, we don't care to hear about your excapades with Thailand prostitutes, nor do we think you're funny. If you're not herer to rate the recipe, don't bother.
    The first time I made this recipe it was a hit. Everyone in my family loved. It goes very well with white just makes you want to have some more. I now have made this dish several times because it's easy, quick and delicious. I even showed my sister how to make it. And now even my aunt is asking for this recipe. I also tried making this with shrimp. Thanks Guy!!!
    this is a great dish, we make it every year during the holidays
    I used shrimp instead of the crab. My friends and I loved this dish!
    I enjoy the flavor of the sauce, but I found that it overpowered the king crab which has a mild sweet flavor. I think this sauce would be better with chicken or pork.
    This crab recipe was great! Even my picky 5 year old daughter loved it! I've cooked it 3 times in the past 3 months. Each time I tried something different. First time I used Dungenous crab. The second time I used Jumbo Shrimp, and the third time I used snow crab legs. Every time was equally delish !
    This was the best crab my husband and I have ever had!! I bought a live 1 3/4 lb dungeness crab and just boiled it for 15 min. the day before & then cleaned and pulled it apart and stored in fridge over night. Would recommend at least 1 lb. per person, this is so good! Guy's the man!!
    I'm an ASIAN, a FILIPINO to be exact and married to a retired Iron worker. we both love eating.
    It did really fascinated me when I tried cooking one Filipino dish "CHICKEN ADOBO" and my husband Cliff just really asked for more.
    I love cooking and when I watched your show, I immediately went to my computer to get your recipes on it and tried it.
    I tell you, he jsut almost jupmed ontop the dining table bec he was so excited to taste it. And whew, all he said was: CRAB-ELICIOUSSSSSS...
    Please continue your good work. We're here waiting for more recipes.
    More power!!!
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