BLACK BEAN SOUP WITH CRAB AND ANDOUILLE SAUSAGE
Provided by Robin Miller : Food Network
Time 6h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a slow cooker, combine beans, broth, tomatoes, sausage, onion, celery, carrots, cumin, bay leaves, and 1/2 teaspoon each salt and black pepper. Mix well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Season, to taste, with salt and black pepper. Ladle into bowls and garnish with crab and cilantro.
STIR-FRIED CRABS WITH BLACK BEAN SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 16m
Yield 2 servings
Number Of Ingredients 14
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
CRAB AND BLACK BEANS
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oil in nonstick skillet and saute onion, garlic and jalapeno until onion softens.
- Stir in the cumin, coriander and hot pepper and stir for 20 seconds.
- Add the tomatoes, tomato paste, vinegar, oregano and salt, and cook about 5 minutes, until tomatoes soften.
- Add the black beans and crabmeat and cook to heat through. To serve, sprinkle with cilantro and serve with corn bread.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 40 grams, Fat 9 grams, Fiber 13 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 721 milligrams, Sugar 10 grams, TransFat 0 grams
BLACK BEAN BLUE CRABS WITH LOTUS CRAB AND AVOCADO PARFAIT
Provided by Ming Tsai
Time 15m
Yield 4 servings
Number Of Ingredients 24
Steps:
- In a hot wok fill 1/3 with oil and bring to a high temperature. In a large bowl, season the crabs, crab shells and lotus and toss well with the cornstarch. Blanch the crab/lotus in the hot oil for only 45 to 60 seconds and set aside on paper towels. Dump out the oil leaving 2 tablespoons and stir-fry on high heat the beans, garlic, ginger, jalapenos and scallions for 1 minute. Season mixture and add back the crab/lotus and deglaze with wines. Reduce by 50 percent and add soy. Check for seasoning.
- Plating: Fill the shells with hot rice. On large dinner plates, place shell in the middle and surround with 3 crab halves and lotus. Spoon on sauce.
- In a small bowl, whisk together the juice, zest, Dijon and honey. Drizzle in the oil and season. In another bowl, lightly toss together the crab, avocado, chopped chives and add half of the vinaigrette. Check for flavor. Lightly rub extra virgin olive oil on the inside of the molds and fill with the crab mixture. Keep in refrigerator. Season the tomatoes.
- Plating: On small plates, place 1 slice of seasoned tomato and top with parfait. Drizzle remaining vinaigrette and garnish with chive batons.
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
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
BLACK BEAN SOUP WITH CRAB AND ANDOUILLE SAUSAGE
Make and share this Black Bean Soup With Crab and Andouille Sausage recipe from Food.com.
Provided by pinkie
Categories Crab
Time 6h15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a slow cooker, combine beans, broth, tomatoes, sausage, onion, celery, carrots, cumin, bay leaves, and 1/2 teaspoon each salt and black pepper.
- Mix well.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Season, to taste, with salt and black pepper.
- Ladle into bowls and garnish with crab and cilantro.
Nutrition Facts : Calories 560, Fat 18.4, SaturatedFat 6.2, Cholesterol 32.4, Sodium 1011.3, Carbohydrate 66.4, Fiber 21, Sugar 6.5, Protein 35.9
SOFT-SHELL CRABS WITH CORN AND BLACK-BEAN SALSA
Provided by Marian Burros
Categories dinner, appetizer, main course
Time 35m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Shuck fresh corn, and steam for about 3 minutes. If using frozen corn, cook 1 minute in 1 tablespoon water.
- Rinse the crabs. Drain and dry.
- Beat egg whites until slightly foamy; dip crabs in egg whites and then in the flour to coat lightly. Set aside on a piece of wax paper.
- Drain corn, cool and scrape off kernels into a serving bowl.
- Wash, trim, seed and chop half the jalapeno pepper and all the red pepper; peel and dice the mangoes, and add to the bowl with the corn.
- Drain the beans, rinse thoroughly and drain again; add to bowl.
- Heat the oil in a nonstick skillet large enough to hold the crabs. Saute them on both sides until they are brown -- 4 or 5 minutes.
- Add the vinegar and lime juice to the corn mixture; season with salt and pepper, and serve with crabs on the side.
Nutrition Facts : @context http, Calories 882, UnsaturatedFat 10 grams, Carbohydrate 162 grams, Fat 13 grams, Fiber 24 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 527 milligrams, Sugar 69 grams, TransFat 0 grams
CRAB CORN AND BLACK BEAN SALAD
Make and share this Crab Corn and Black Bean Salad recipe from Food.com.
Provided by Parsley
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, combine the dressing ingredients and stir well.
- Add all the salad ingredients to the bowl and gently toss to mix and coat well.
- Serve over greens.
COLORFUL BLACK BEAN AND CRAB SALAD
This is a very colourful side dish that I serve with jerk chicken or barbecued steaks. I quite often will take this to a pot luck along with several copies of the recipe, as it is always requested. For more of a bite, add a finely chopped jalapeno directly to the salad in addition to the sliced jalapenos on top.
Provided by Just Call Me Martha
Categories Crab
Time 20m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Mix together corn, black beans, red pepper, chilies, cilantro, green onions and seafood.
- Add cumin and pepper to minced or crushed garlic.
- Mix into a paste.
- Add vinegar, lime juice and water to garlic mixture.
- Mix well.
- Whisk in olive oil.
- Pour dressing over corn, bean mixture and stir well.
- Top with thinly sliced jalapeno peppers.
SOFT-SHELL CRABS WITH GINGER AND BLACK BEAN SAUCE
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
SOFT-SHELL CRABS WITH BLACK-BEAN SAUCE
Provided by Molly O'Neill
Categories dinner, main course
Time 30m
Yield Four servings
Number Of Ingredients 13
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
DUNGENESS CRAB AND BLACK BEAN SOUP
Make and share this Dungeness Crab and Black Bean Soup recipe from Food.com.
Provided by Ashley U
Categories Crab
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place the beans in a large saucepan, and cover them with 4 quarts of cold water. Bring to boil, then turn the heat down to a simmer and skim off any foam that rises to the top.
- Simmer, replenishing the water as necessary, until the beans are tender, anywhere from 2-3 hours depending on the age of the beans. Drain the beans, reserving 10 cups of cooking liquid.
- Heat the vegetable oil in a large saucepan over medium heat. Add the onion, garlic, celery, carrots, and pepper. Saute until the vegetables are soft but not browned.
- Add the cumin, coriander, oregano, cayenne pepper, tomatoes, beans and cooking liquid. Bring to boil, then reduce the heat to a simmer. simmer for 1/2 hour. Add salt and pepper.
- Remove from the heat and cool slightly. Reserve 1/2 cup of the bean mixture and puree the rest in a food processor. Return to the pot, add the reserved beans and reheat to a simmer, thinning with a bit of water if the soup seems too thick. Stir in the crab meat and ladle into bowls. Garnish with sour creme or yogurt and cilantro.
Nutrition Facts : Calories 260, Fat 9.8, SaturatedFat 3.3, Cholesterol 30.7, Sodium 142, Carbohydrate 29.3, Fiber 7, Sugar 4.8, Protein 15.5
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