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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: March 2007
- 1 Dungeness crab (about 2 lb/1 kg)
Black Bean Sauce:
- 2 tablespoons fermented black beans (dow see)
- 1/2 teaspoon granulated sugar
- 1 garlic clove (or 2), minced
- 2 slices gingerroot
- 2 teaspoons oyster sauce
- 1 teaspoon Chinese light soy sauce
- 1 dash Chinese rice wine
- 1 dash cooking sherry
- 2 tablespoons vegetable oil
- 1 1/2 teaspoon cornstarch
MethodWash 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.
Nutritional facts Per serving: about
- Sodium 486 mg
- Protein 13 g
- Calories 149.0
- Total fat 8 g
- Cholesterol 41 mg
- Saturated fat 1 g
- Total carbohydrate 6 g
- Iron 2.0
- Folate 11.0
- Calcium 3.0
- Vitamin A 2.0
- Vitamin C 3.0