Black Bean and Ginger Dungeness Crab Recipe

Name: Black Bean and Ginger Dungeness Crab
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Dungeness crab, shell off (save shells), claws cracked and body chopped up into 2-inch pieces; 2 cups cornstarch, for dusting and to make a slurry with 1 tablespoon; 3 cups peanut oil; 1 1/2 tablespoons rinsed fermented black beans, chopped; 4 large slices bruised ginger; 8 cloves garlic, thinly sliced; 5 scallions, chopped into 2-inch pieces; 1/4 cup shaoxing(cooking wine); 1 tablespoon naturally brewed soy sauce; 2 cups chicken stock; Salt and white pepper, to taste; Small pot cooked Chinese rice

Servings: persons

2 Dungeness crab, shell off (save shells), claws cracked and body chopped up into 2-inch pieces
2 cups cornstarch, for dusting and to make a slurry with 1 tablespoon
3 cups peanut oil
1 1/2 tablespoons rinsed fermented black beans, chopped
4 large slices bruised ginger
8 cloves garlic, thinly sliced
5 scallions, chopped into 2-inch pieces
1/4 cup shaoxing(cooking wine)
1 tablespoon naturally brewed soy sauce
2 cups chicken stock
Salt and white pepper, to taste
Small pot cooked Chinese rice

1
In a large wok, bring peanut oil to high temperature.
2
Dust the crab pieces with cornstarch and a little salt.
3
Shallow fry the crab for only 1 to 2 minutes until the crab shells turn red.
4
Drain on paper towels.
5
Do the same with the 2 shells.
6
Reserve oil and wipe wok clean.
7
Add 2 tablespoons oil back to the wok on high heat.
8
Stir-fry the beans, ginger, garlic and scallions for 1 minute until soft.
9
Add back the crab and deglaze with shaoxing and add soy and stock.
10
Check for seasoning and bring to a boil.
11
Thicken with the slurry and cook 30 more seconds.
12
Serve immediately with the cooked shells.
13
PLATING On a large oval, place the 2 shells down near both ends.
14
Fill with hot rice.
15
Mound the crab between the shells.
16
Enjoy with your fingers.
17
Can also serve with lemon finger bowls.
18
Wine suggestion: Marsanne, Bois du Renard, Languedoc 1998

1561

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 Dungeness crab, shell off (save shells), claws cracked and body chopped up into 2-inch pieces, 2 cups cornstarch, for dusting and to make a slurry with 1 tablespoon, 3 cups peanut oil, 1 1/2 tablespoons rinsed fermented black beans, chopped, and more.

Yes, Black Bean and Ginger Dungeness Crab falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Black Bean and Ginger Dungeness Crab

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions