Soft Shell Crabs With Ginger And Black Bean Sauce Food

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

STIR-FRIED CRABS WITH BLACK BEAN SAUCE

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.

SOFT-SHELL CRABS WITH BLACK-BEAN SAUCE

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.

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.

GINGER SOFT-SHELL CRABS

Steps:

• Coat crabs with flour seasoned with salt and pepper. Saute in 3 T. hot oil in large skillet over medium heat until golden brown on both sides, about 4 minutes. Cover and cook 1 minute. Remove from skillet and keep warm.
• Wipe out skillet. Saute shallots in remaining 3 T. hot oil over medium-high heat 1 minute. Add ginger; saute 1 minute. Add broth and scallions; heat to boiling. Reduce heat and simmer 2 minutes.
• Dissolve cornstarch in soy sauce and sherry. Stir cornstarch mixture into skillet. Boil, stirring constantly, until thickened.
• Spoon sauce over crabs on serving platter and sprinkle with sesame seeds. Serve hot.

STEAMED BLUE CRABS WITH BLACK GINGER DIPPING SAUCE

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).

FRIED SOFT-SHELL CRAB

Steps:

• Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels.
• Heat oil in a deep fryer to 365 degrees F (180 degrees F). In a shallow dish, whisk together the egg and milk using a fork. In a separate bowl, stir salt and pepper into the flour. Lightly salt the crab, then dip in the flour, dip in the egg, then in the flour again.
• Carefully place crabs into the deep-fryer. Cook for 1 to 2 minutes, or until golden brown on one side. Carefully turn over, and cook until golden on the other side. Drain on paper towels. Serve as soon as they are cool enough to eat. You can eat the whole crab.