Dungeness Crab with Dow See (Black Bean Sauce)
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Janice fondly remembers her dad making this dish when she and her siblings came home for a visit. The meat in the back and body comes apart in four sections and is tender and delicate. Some specialty seafood stores will clean and prepare crab for cooking.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 149 |
| pro | 13 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 6 g |
| fibre | trace |
| chol | 41 mg |
| sodium | 486 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 2% |
| vit A | 2% |
| vit C | 3% |
| folate | 11% |
Suggested Recipes
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1 fresh dungeness crab (about 2 lb/1 kg)
black_bean Sauce:
2 tbsp (25 mL) fermented black beans (dow see)
1/2 tsp (2 mL) granulated sugar
1 or 2 cloves garlic, minced
2 slices gingerroot
2 tsp (10 mL) oyster sauce
1 tsp (5 mL) Chinese light soy sauce
Dash Chinese rice wine or cooking sherry
2 tbsp (25 mL) vegetable oil
1-1/2 tsp (7 mL) cornstarch
Preparation:
Wash crab and blot dry. Separate legs; crack sharp edge of claws with hammer. Set aside.
Black Bean Sauce: Rinse beans in water. Using mortar and pestle or on cutting board with back of wooden spoon, crush beans with sugar until paste. Transfer to small bowl. Stir in garlic, ginger, oyster sauce, soy sauce, rice wine and 1/2 cup (125 mL) water. Set aside.
In wok, heat oil over medium-high heat; stir-fry crab for 5 minutes. Add black bean mixture; cover and simmer, stirring occasionally, until crab is bright orange, 10 to 15 minutes.
Dissolve cornstarch in 2 tbsp (25 mL) cold water; stir into wok and cook, stirring and adding up to 2 tbsp (25 mL) more water for saucy coating, until thickened and clear, about 2 minutes.
Black Bean Sauce: Rinse beans in water. Using mortar and pestle or on cutting board with back of wooden spoon, crush beans with sugar until paste. Transfer to small bowl. Stir in garlic, ginger, oyster sauce, soy sauce, rice wine and 1/2 cup (125 mL) water. Set aside.
In wok, heat oil over medium-high heat; stir-fry crab for 5 minutes. Add black bean mixture; cover and simmer, stirring occasionally, until crab is bright orange, 10 to 15 minutes.
Dissolve cornstarch in 2 tbsp (25 mL) cold water; stir into wok and cook, stirring and adding up to 2 tbsp (25 mL) more water for saucy coating, until thickened and clear, about 2 minutes.
Additional Information
- Tip: You can find fermented black beans in Asian food stores. Instead of them, which must be rinsed to remove saltiness, you can use 2 tbsp (25 mL) black bean sauce.
A selection of recipes from the book Chow, From China to Canada: Memories of Food and Family (Whitecap, 2005)
Tags:
Source
Canadian Living Magazine: March 2007
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