Soft Shell Crabs With Ginger And Black Bean Sauce Recipes

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SOFT-SHELL CRABS WITH BLACK-BEAN SAUCE



Soft-Shell Crabs With Black-Bean Sauce image

Provided by Molly O'Neill

Categories     dinner, main course

Time 30m

Yield Four servings

Number Of Ingredients 13

2 cups milk
2 teaspoons Tabasco
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon fresh ground pepper
8 soft-shell crabs, cleaned
1 tablespoon sesame oil
1/2 cup white wine
1 cup Chinese black-bean sauce, available in supermarkets
1 tablespoon hoisin sauce
2 teaspoons chili paste
2 tablespoons grated ginger
4 scallions, trimmed and minced

Steps:

  • Combine the milk and Tabasco in a bowl. Set aside. Mix the flour, salt and pepper in a shallow pan. Dip the crabs in the milk and dredge in flour mixture. Heat the oil in a heavy-bottom skillet over medium-high heat. Place the crabs in the pan and cook for 3 minutes. Turn and cook until tender, about 2 more minutes. Drain on paper towels.
  • Drain the fat from the pan. Return the skillet to the stove. Pour in the white wine, black-bean sauce, hoisin sauce, chili paste and ginger. Turn the heat up to medium-high and simmer until the sauce thickens, about 3 to 5 minutes. Pour sauce over crabs. Sprinkle scallions on top. Serve immediately.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 5 grams, Carbohydrate 89 grams, Fat 9 grams, Fiber 10 grams, Protein 29 grams, SaturatedFat 3 grams, Sodium 554 milligrams, Sugar 9 grams

STIR-FRIED CRABS WITH BLACK BEAN SAUCE



Stir-Fried Crabs With Black Bean Sauce image

Provided by Moira Hodgson

Categories     dinner, main course

Time 16m

Yield 2 servings

Number Of Ingredients 14

6 medium soft-shell crabs (cleaned)
1 1/2 tablespoons Chinese salted black beans (see note)
2 tablespoons Chinese rice wine or dry sherry
2 cloves garlic, minced (any green part removed)
2 tablespoons fresh ginger, minced
2 scallions, chopped
1/2 teaspoon dried hot pepper flakes
1 tablespoon soy sauce
1/4 teaspoon sugar
1/2 cup chicken stock
2 tablespoons peanut or vegetable oil
1 teaspoon cornstarch dissolved in 1 tablespoon water
1 teaspoon sesame oil
2 tablespoons fresh coriander, chopped

Steps:

  • Pat the crabs dry with paper towels and set aside.
  • Chop the black beans and combine with the rice wine, garlic, ginger and scallions. Set aside.
  • In a separate bowl, combine the hot pepper flakes, soy sauce, sugar and chicken stock. Set aside.
  • Heat the peanut or vegetable oil in a large wok or skillet and add the crabs. Stir fry for about three minutes over medium heat. Add the black-bean mixture and continue stir-frying for about one minute.
  • Add the soy-sauce mixture, stir and bring to boil. Cover the pan and cook for two minutes. Then add the cornstarch mixture and stir until the sauce thickens and becomes glossy. Correct seasoning (you may wish to add more soy sauce or pepper) and add the sesame oil. Remove from heat and place on heated plates. Sprinkle with coriander and serve.

Nutrition Facts : @context http, Calories 298, UnsaturatedFat 15 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 716 milligrams, Sugar 2 grams, TransFat 0 grams

BLACK BEAN AND GINGER DUNGENESS CRAB



Black Bean and Ginger Dungeness Crab image

Provided by Ming Tsai

Categories     appetizer

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

SOFT-SHELL CRABS WITH GINGER AND BLACK BEAN SAUCE



Soft-Shell Crabs With Ginger and Black Bean Sauce image

Provided by Craig Claiborne

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 17

6 soft-shell crabs, cleaned and ready to cook
1/2 cup plus 1 1/2 teaspoons cornstarch
3 tablespoons shredded fresh ginger
1 tablespoon shredded lemon rind, yellow part only
2 small hot fresh red peppers, trimmed, seeded and deveined
2 tablespoons finely minced garlic
1 tablespoon salted and fermented black beans
1 tablespoon dry sherry
1 1/2 cups broth such as fish or chicken, fresh or canned
1 tablespoon finely minced lemon peel
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
Salt to taste if desired
Oil for deep frying plus 1/4 cup
1/4 cup cold water
Fresh coriander sprigs

Steps:

  • Trim off the outer thin feeler claws of the crabs. Cut the crabs in half crosswise through the center.
  • Put 1/2 cup of the cornstarch in a dish and dip the cut part of each crab half in it. Shake off excess.
  • Combine ginger, shredded lemon rind and red pepper. Set aside.
  • Combine garlic, black beans and wine and set aside. Blend broth with minced lemon peel, oyster sauce, soy sauce, sugar and salt. Set aside.
  • Heat fat for deep frying and when it is almost but not smoking, add half of the crab halves. Cook about three and one-half to five minutes or until red and crisp. Transfer to a sieve and drain. Cook the remaining crab halves. Drain.
  • Heat remaining one-quarter cup oil in clean skillet or wok. When hot add ginger mixture and cook about 10 minutes. Add black bean mixture and cook, stirring, about 20 seconds. Add broth mixture and bring to a boil.
  • Blend remaining cornstarch with water and stir it in. When thickened pour sauce over crabs. Garnish with coriander sprigs and serve.

Nutrition Facts : @context http, Calories 227, UnsaturatedFat 9 grams, Carbohydrate 17 grams, Fat 11 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 1 gram, Sodium 447 milligrams, Sugar 3 grams, TransFat 0 grams

STEAMED BLUE CRABS WITH BLACK GINGER DIPPING SAUCE



Steamed Blue Crabs with Black Ginger Dipping Sauce image

Categories     Ginger     Shellfish     Steam     Quick & Easy     Seafood     Crab     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 10

1/2 cup fresh cilantro stems, coarsely chopped
36 live blue crabs (1/4 to 1/3 lb each; 3 dozen), well rinsed
1 1/2 to 2 tablespoons finely chopped peeled fresh ginger
1/2 cup fermented fine-quality soy sauce
1/4 cup sugar
1/4 cup water
3 tablespoons Chinese black vinegar* (preferably Chinkiang) or cider vinegar
1/4 teaspoon salt
Special Equipment
a wide 6- to 8-qt heavy pot with a tight-fitting lid

Steps:

  • Bring 1 1/2 inches water to a boil in pot. Add cilantro stems, then carefully add half of crabs using tongs and return to a boil. Cook, covered with lid, 8 minutes (for 1/4-pound crabs) to 10 minutes (for 1/3-pound crabs) from time they enter water. (Break shell of 1 claw to check for doneness; crabmeat should be opaque.) Transfer crabs with long-handled tongs to a large platter, reserving cooking liquid in pot, and keep warm, loosely covered with foil. Cook remaining crabs in same manner.
  • While crabs cook, stir together ginger (to taste), soy sauce, sugar, water, vinegar, and salt in a small bowl until sugar and salt are dissolved.
  • If necessary, dip crabs in cooking liquid to remove any external residue, then transfer to another large platter. Serve crabs hot, with dipping sauce.
  • *We recommend Gold Plum brand, available at Asian markets and Kam Man Food Products (212-571-0330).

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