Black Bean and Ginger Dungeness Crab
Copyright 2000, Ming Tsai, All Rights Reserved
Show: East Meets West With Ming Tsai
Episode: Crab Show
Rate This RecipeRead users' reviews (4)
- Recipe categories: Beans and Legumes, Wine, Rice, Grains, Fruit, Lemon, Shellfish, Crab,
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Total Reviews: 4
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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!
By amtung_940599
San Francisco, CA
on November 23, 2004
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This is one of my brother's favorite crab recipes and mine too! It's absolutely fantastic! We are actually going to make it twice this week! Be sure to LIGHTLY dust the crab in cornstarch otherwise it will get sticky.