Sunday, April 4, 2010

Corinne's Crab with Black Bean Sauce

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OMG, this is so good. This recipe comes from my good buddy, Corinne, and is utterly magnificent! The dish is salty and savory, full of Asian flavors and will become a family favorite of yours. The sauce is wonderful over rice. Be sure to have extra napkins as everyone will need them during this meal.

1 whole Dungeness crab, cooked and cleaned
2 T fermented black beans, rinsed
2 cloves garlic, crushed
1 slice ginger, minced
1 T sherry
1/2 tsp salt
1 T soy sauce
3 T canola oil
1/2 cup ground pork
1/2 cup chicken broth
2 eggs, beaten
1 T cornstarch dissolved in 2 T water
1 stalk green onion, chopped

Cut the crab into individual pieces and crack the shells for easy peeling; set aside. Crush the black beans, garlic and ginger together. Add the sherry, salt and soy sauce. In a large frying pan over high heat, heat the oil, fry the pork for 2 minutes. Add the crab pieces, black bean sauce and chicken broth. Cook 5 min. Stir in the beaten egg and thicken with cornstarch mixture. Place on a platter and top with chopped green onions. Serve with steamed white rice. Serves 6.

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