Ingredients Jump to Instructions ↓

  1. 2 Dungeness crab , shell off (save shells), claws cracked and body chopped up into 2-inch pieces

  2. 2 cups cornstarch, for dusting and to make a slurry with

  3. 1 tablespoon

  4. 3 cups peanut oil

  5. 1 1/2 tablespoons rinsed fermented black beans , chopped

  6. 4 large slices bruised ginger

  7. 8 cloves garlic , thinly sliced

  8. 5 scallions, chopped into 2-inch pieces

  9. 1/4 cup shaoxing( cooking wine )

  10. 1 tablespoon naturally brewed soy sauce

  11. 2 cups chicken stock

  12. Salt and white pepper , to taste

  13. Small pot cooked Chinese rice

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Wine suggestion: Marsanne, Bois du Renard, Languedoc 1998


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