BLACK BEAN AND GINGER DUNGENESS CRAB
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
SINGAPORE CHILLI CRAB
Recipe video above. Here's arguably the most famous crab recipe in the world: Singapore Chilli Crab! For the pinnacle of the experience, make this using fresh, live mud crab that you clean and cut yourself, or ask the fish shop to cut the crab for you (make sure they save the tomalley "crab mustard", Note 8). Be prepared to get messy eating it (half the fun!) - and to be surprised at how quick it is to make! Flavour: The sauce is a bit spicy but not excessively (Note 2 for adjustment). It is supposed to be a bit sweet, vinegary and intensely savoury. It gets massive flavour from the combination of crab juices, tomalley ("crab mustard", Note 8), belachan shrimp paste, and the soy bean paste! The traditional sauce has bits of egg ribbson in it, and includes ketchup - yes, really!Serves 3 - 4 as a meal with rice and some vegetables.
Provided by Nagi
Categories Main
Number Of Ingredients 17
Steps:
- Prepare crab: See separate tutorial for how to clean and cut a whole crab. You will end up with: 1) Crab pieces; and 2) Reserved tomalley ("crab mustard", Note 8) and crab juices in a separate bowl. This is a key "secret ingredient" used to flavour the sauce.
- Chilli paste: Place ingredients in a small food processor or Nutribullet. Blitz until it's a fairly smooth paste.
- Sauté belachan: Heat oil in a large pot over medium-high heat. Add belachan and cook for 2 minutes, stirring constantly. It will smell pungent (to put it mildly), but have faith! It will mellow and transform!
- Cook off chilli paste: Add chilli paste and cook, stirring, for 3 minutes.
- Add tomato passata: Add tomato passata and cook, stirring regularly, for 4 minutes.
- Add remaining sauce ingredients: Add sweet chilli sauce, ketchup, water and stir to combine.
- Add claws: Add the crab claws first (they take longer to cook), stir to coat in sauce. Bring to a boil, then reduce heat to simmer. Cover with a lid and cook 3 minutes.
- Add "crab mustard" and juices: Add the reserved tomalley ("crab mustard") along with all the crab juices.
- Add remaining crab pieces: Remove lid, add remaining crab pieces and any juices that have collected in this bowl. Stir pieces to coat, put the lid back on and cook for 7 minutes.
- Remove crab: Use tongs to remove crab pieces into a bowl.
- Egg ribbons: With the sauce still on the stove, and while stirring in a circular motion, pour the egg in a thin stream into the middle of the pot. This will create little ribbons of egg in the sauce that is traditional and look lovely.
- Vinegar: Stir in vinegar.
- Return crab: Return the crab pieces into the pot, gently stir to coat in the sauce.
BLACK BEAN CHILLI
This chilli is great for casual entertaining - just lay everything out and let people add their own toppings
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 10
Steps:
- In a large pot, heat the olive oil and fry the garlic and onions for 5 mins until almost softened. Add the pimenton and cumin, cook for a few mins, then add the vinegar, sugar, tomatoes and some seasoning. Cook for 10 mins.
- Pour in the beans and cook for another 10 mins. Serve with rice and the accompaniments of your choice in small bowls.
Nutrition Facts : Calories 339 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 20 grams sugar, Fiber 8 grams fiber, Protein 17 grams protein, Sodium 1.45 milligram of sodium
FANTASTIC BLACK BEAN CHILI
I never knew what I was missing until my mother-in-law made this! Everyone begged her for the recipe. A nice and easy way to feed a crowd. Thanks to my mother-in-law this has become a favorite dish! Can be frozen very well and doubled for a larger crowd. Top with your favorite shredded cheese.
Provided by Rebecca Slone
Categories Soups, Stews and Chili Recipes Chili Recipes Turkey Chili Recipes
Time 1h35m
Yield 6
Number Of Ingredients 10
Steps:
- Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 44.1 g, Cholesterol 55.8 mg, Fat 9.2 g, Fiber 17.5 g, Protein 29.6 g, SaturatedFat 2.1 g, Sodium 969.2 mg, Sugar 1 g
CHILLI CRAB
Got this out of the paper advertising a crab festival in 1996. My neighbor loves this for the sauce (hubby gets the crabs), she likes to use it with chicken, fish or beef (dices the meat and simmers in the sauce till cooked and serves over rice with vegetables). I serve it with rice to pour the sauce over and some vegetables to make a complete meal.
Provided by ImPat
Categories Crab
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- If crabs live, put in freezer for 10 minutes to stun.
- Remove back shell and clean spongy bits and brown stuff, clean in water.
- Cut in half lengthwise.
- Remove claws from body and hit with blunt side of a cleaver to crack in several places.
- Cut the halves into two or three pieces leaving legs attached.
- Pound ginger and chili until they form a paste, or zap in the food processor or blender.
- Mix soy sauce, sugar, water (or stock), tomato sauce and chili sauce (if using) in a small jug.
- Put oil in a large hot pan or wok and over a medium heat fry ginger/chili mix for a few minutes.
- Add the crab pieces and stir fry at a higher heat till crab pieces turn red.
- Add liquid mixture and bring back up to the boil, add sesame oil, lower heat to medium and cover with lid for a few minutes giving the occasional stir.
- Garnish with sliced spring onion.
- Don't forget the finger bowls and a bowl in the middle for the shells and lots of paper serviettes/napkins.
Nutrition Facts : Calories 348.9, Fat 13.9, SaturatedFat 1.8, Cholesterol 147.5, Sodium 1072, Carbohydrate 9.7, Fiber 0.9, Sugar 5.7, Protein 45
BLACK BEAN AND CHILLI MUD CRAB
This is from our state local paper and their weekly feature of seven recipes in seven days and the DH has asked me to post here for us to try at a later day. Marg Johnson was the person who writes this column and the time of submitting could not get mud crab and successfully used blue swimmer crabs (you just need to adjust cooking time). The black beans used in this recipe are salty asian ones and can usually be bought at asian supermarkets/stores.
Provided by ImPat
Categories Crab
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
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
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