Black Bean Blue Crabs with Lotus Crab and Avocado P

Name: Black Bean Blue Crabs with Lotus Crab and Avocado Parfait
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil, to cook; 6 blue crabs, shell off (save 4), prepped (gills removed) and cut in half; 1 lotus, peeled and cut into 1/4-inch slices; 1 cup cornstarch; 2 tablespoons fermented black beans, rinsed and chopped; 2 tablespoons garlic, minced; 1 tablespoons ginger, minced; 2 jalapenos, de-stemmed and sliced; 4 scallions, cut into 1/2-inch lengths; 1/2 cup shaoxing wine; 1/2 cup white wine; 2 tablespoon naturally brewed soy sauce; 4 cups hot long grain rice; Salt and black pepper, to taste; NOTE: Need small PVC molds 1 to 1 1/2-inch diameter by 2 to 2 1/2 inches tall.; 2 lemons, zest (minced) and juiced; 1 tablespoon Dijon mustard; 1 tablespoon honey; 1/4 cup extra virgin olive oil; 1 pound picked lump meat; 1 large avocado, fine diced; 1 tablespoon chives, chopped; 1 small, ripe tomato, cut into 1/4-inch thick slices; Fleur de sel and black pepper, to taste; 1 tablespoon chive batons, for garnish

Servings: persons

Canola oil, to cook
6 blue crabs, shell off (save 4), prepped (gills removed) and cut in half
1 lotus, peeled and cut into 1/4-inch slices
1 cup cornstarch
2 tablespoons fermented black beans, rinsed and chopped
2 tablespoons garlic, minced
1 tablespoons ginger, minced
2 jalapenos, de-stemmed and sliced
4 scallions, cut into 1/2-inch lengths
1/2 cup shaoxing wine
1/2 cup white wine
2 tablespoon naturally brewed soy sauce
4 cups hot long grain rice
Salt and black pepper, to taste
NOTE: Need small PVC molds 1 to 1 1/2-inch diameter by 2 to 2 1/2 inches tall.
2 lemons, zest (minced) and juiced
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup extra virgin olive oil
1 pound picked lump meat
1 large avocado, fine diced
1 tablespoon chives, chopped
1 small, ripe tomato, cut into 1/4-inch thick slices
Fleur de sel and black pepper, to taste
1 tablespoon chive batons, for garnish

1
In a hot wok fill 1/3 with oil and bring to a high temperature.
2
In a large bowl, season the crabs, crab shells and lotus and toss well with the cornstarch.
3
Blanch the crab/lotus in the hot oil for only 45 to 60 seconds and set aside on paper towels.
4
Dump out the oil leaving 2 tablespoons and stir-fry on high heat the beans, garlic, ginger, jalapenos and scallions for 1 minute.
5
Season mixture and add back the crab/lotus and deglaze with wines.
6
Reduce by 50 percent and add soy.
7
Check for seasoning.
8
PLATING: Fill the shells with hot rice.
9
On large dinner plates, place shell in the middle and surround with 3 crab halves and lotus.
10
Spoon on sauce.
11
Fruity, dry Pinot Gris, Trimbach or Sokol Blosser
12
In a small bowl, whisk together the juice, zest, Dijon and honey.
13
Drizzle in the oil and season.
14
In another bowl, lightly toss together the crab, avocado, chopped chives and add half of the vinaigrette.
15
Check for flavor.
16
Lightly rub extra virgin olive oil on the inside of the molds and fill with the crab mixture.
17
Keep in refrigerator.
18
Season the tomatoes.
19
PLATING: On small plates, place 1 slice of seasoned tomato and top with parfait.
20
Drizzle remaining vinaigrette and garnish with chive batons.
21
WINE: Fruity, dry Pinot Gris, Trimbach or Sokol Blosser

980

kcal

Calories

Fat

189

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

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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 25 ingredients. The key ingredients include: Canola oil, to cook, 6 blue crabs, shell off (save 4), prepped (gills removed) and cut in half, 1 lotus, peeled and cut into 1/4-inch slices, 1 cup cornstarch, and more.

Yes, Black Bean Blue Crabs with Lotus Crab and Avocado Parfait 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 Blue Crabs with Lotus Crab and Avocado Parfait

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions