Ingredients
- 2 Dungeness crab, shell off (save shells), claws cracked and body chopped up into 2-inch pieces
- 2 cups cornstarch, for dusting and to make a slurry with 1 tablespoon
- 3 cups peanut oil
- 1 1/2 tablespoons rinsed fermented black beans, chopped
- 4 large slices bruised ginger
- 8 cloves garlic, thinly sliced
- 5 scallions, chopped into 2-inch pieces
- 1/4 cup shaoxing(cooking wine)
- 1 tablespoon naturally brewed soy sauce
- 2 cups chicken stock
- Salt and white pepper, to taste
- Small pot cooked Chinese rice
Directions
In a large wok, bring peanut oil to high temperature. Dust the crab pieces with cornstarch and a little salt. Shallow fry the crab for only 1 to 2 minutes until the crab shells turn red. Drain on paper towels. Do the same with the 2 shells. Reserve oil and wipe wok clean. Add 2 tablespoons oil back to the wok on high heat. Stir-fry the beans, ginger, garlic and scallions for 1 minute until soft. Add back the crab and deglaze with shaoxing and add soy and stock. Check for seasoning and bring to a boil. Thicken with the slurry and cook 30 more seconds. Serve immediately with the cooked shells.
PLATING On a large oval, place the 2 shells down near both ends. Fill with hot rice. Mound the crab between the shells. Enjoy with your fingers. Can also serve with lemon finger bowls.
Wine suggestion: Marsanne, Bois du Renard, Languedoc 1998
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By goldenfood
on December 16, 2012
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Tasty, but too oily. I modified the recipe by shallow frying the crab until it just turned color. Put aside. Then I swirled in some more oil and stir fried the garlic, black bean etc,deglaze by sizzling the wine into the wok. Scooped out the garlic black beans, onions, ginger. Then, line the two shells on the pan with the opening facing up. pour all the garlic, black beans, onions, ginger into the shells. Then toss all the half fried crab pieces onto the shells, add the seasoning and chicken soup and cook with the wok covered, till the crabs are cooked. Remove the 2 shells, stir fried the crab pieces in the sauce till the sauce coated the crab. Use the cornstarch only if the sauce is too thin. Mine came out just fine with a thick sauce because of the crab fat that coagulate the sauce, which is very yummy by the way.
By ynakao_9746969
San Francisco, CA
on February 15, 2008
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Deep frying the crab created quite a mess in the kitchen, but otherwise is a very easy recipe. I couldn't find fermented black beans so I used black bean garlic sauce in a jar, which worked fine, cutting back on the cloves of garlic. I made some very buttery garlic noodles to go with them and it was a delicious (though fatty meal!
By lynnliu1026_5774525
burbank, CA
on October 02, 2006
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So delicious, must try!
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