- 1 live Dungeness crab, 1 1/2 to 2 pounds, or 2 pounds live blue crabs
- 1 tablespoon minced ginger
- 1 tablespoon minced green onion
- 1 1/2 teaspoons minced garlic
- 1 tablespoon Chinese fermented black beans, finely chopped
- 2 tablespoons soy sauce
- 2 tablespoons Chinese rice wine or dry sherry
- 1/2 cup unsalted chicken stock or water
- 1 tablespoon oil
- 1 teaspoon cornstarch dissolved in 2 tablespoons water
- Shredded green onion tops or cilantro leaves, for garnish
Prep time: 30 min
Cook time: 30 min
Total time: 1 hour
Makes 3 to 4 servings with other dishes
Good to know
One of the favorite Cantonese ways to prepare just about anything that comes out of the water is in black bean sauce.
Which beer should I drink with this?
1. The black beans in this case are not ordinary dried black beans, but soybeans that have been partially fermented and preserved in a soft state with salt. When chopped and added to stir-fried dishes or sauces, they act like little nuggets of soy sauce. Look for them in half-pound plastic bags (usually labeled "salted black bean") or half-kilogram cylindrical cardboard packages (the excellent Yang Jiang brand) in Asian groceries; they will keep indefinitely at room temperature.
The same sauce works well on lobster, as well as quicker-cooking items like shrimp, clams, squid, or cubes of chicken. For the latter, stir-fry the seafood first until nearly done, then remove it while you assemble and reduce the sauce. Return the seafood to the sauce just to reheat.
The Microbrew Lover’s Cookbook
From The Microbrew Lover’s Cookbook, Copyright © 2002 by Jay Harlow. Used by arrangement with Jay Harlow.