Best Black Bean And Chilli Mud Crab Recipes

Black Bean and Ginger Dungeness Crab image

Provided by Ming Tsai

Time 25m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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

Black Bean and Chilli Mud Crab image

Provided by ImPat

Categories Crab

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

1 crab (mud crab that is or 4 blue swimmers)
2 tablespoons vegetable oil
2 tablespoons garlic (sliced)
1 tablespoon ginger (grated)
1 chili (red chopped or to your taste)
2 tablespoons fermented black beans (lightly crushed)
2 tablespoons chinese rice wine
1 cup chicken stock (or fish stock)
1/4 cup soy sauce (light)
1 cup spring onion (cut on the long diagonal)
1/4 cup ginger (cut into long strips)
1/2 cup coriander (leaves)
1 lime (halved)

Steps:

Clean the mud crab (remove the carapace, lungs and guts) and then remove the claws and crack then with the back of a cleaver but don't smash them or you will be picking shell out all night and then cut the body sections into 3 or 4 depending on their size.
Heat the oil in a wok and add the crab pieces and toss around until they turn red and then add the garlic and ginger and continue to toss for another minutes.
Then add the chilli, black beans, rice wine, stock and light soy sauce and cover and simmer for about 3 minutes for the crab to cook through.
Uncover and if lots of liquid remains, turn up the heat for a few minutes.
Remove the crab pieces to a serving plate and add the spring onions and extra ginger to the liquid and pour this over the crab and finish with a scatter of the coriander leaves and serve with the lime.

Nutrition Facts : Calories 357.6, Fat 16.6, SaturatedFat 2.6, Cholesterol 51.7, Sodium 2438.7, Carbohydrate 27, Fiber 4.7, Sugar 4.8, Protein 24