Soft Shell Crabs in Black Bean and Chili Sauce Recipe

Name: Soft Shell Crabs in Black Bean and Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup vegetable oil; 4 each soft shell crab soft shell; 2 tablespoons vegetable oil; 2 tablespoons black beans salted, in hot water, drained, mashed into a paste; 4 each garlic cloves minced; 1/2 teaspoon ginger root finely minced; 2 each red chili peppers tear into small pieces, do not discard seeds; 1 each scallions, spring or green onions cut into pea-sized pieces including the green; 1/2 cup green bell peppers or red, chopped; 1 1/2 tablespoons chinese (xiao xiang) wine or pale dry sherry; 1/2 teaspoon sugar; 1/4 teaspoon monosodium glutamate optional; 2 tablespoons soy sauce, light; 1/4 cup chicken broth clear; 1 teaspoon cornstarch mixed with 2 tablespoons water

Servings: persons

1 cup vegetable oil
4 each soft shell crab soft shell
2 tablespoons vegetable oil
2 tablespoons black beans salted, in hot water, drained, mashed into a paste
4 each garlic cloves minced
1/2 teaspoon ginger root finely minced
2 each red chili peppers tear into small pieces, do not discard seeds
1 each scallions, spring or green onions cut into pea-sized pieces including the green
1/2 cup green bell peppers or red, chopped
1 1/2 tablespoons chinese (xiao xiang) wine or pale dry sherry
1/2 teaspoon sugar
1/4 teaspoon monosodium glutamate optional
2 tablespoons soy sauce, light
1/4 cup chicken broth clear
1 teaspoon cornstarch mixed with 2 tablespoons water

1
Heat 1 cup oil in Wok to deep-fry temp.
2
Add crabs and deep fry until they turn orange.
3
Drain crabs and discard oil.
4
Clean and dry the Wok.
5
Heat the Wok over high heat.
6
Swirl in 2 tablespoons oil.
7
When oil is hot, add seasonings.
8
Stir fry for about 30 seconds.
9
Add bell pepper and stir fry for about 10 seconds.
10
Stir in sauce mixture.
11
Put cooked crabs back into Wok.
12
Cover, turn heat to low, and cook until sauce comes to a boil.
13
Stir in cornstaarch and water.
14
Stir and cook until sauce is thickened.
15
Put on a serving plate.
16
Serve hot.
17
NOTE: For a less pungent hot dish, use 1 tablespoon salted black beans and 1 dried chili pepper.
18
When you buy soft shell crabs, be sure they are still alive.
19
Usually they look quite dead, weak and limp.
20
Touch their legs, eyes, or mouth.
21
Even if they respond only slightly and slowly, they are still alive.
22
Refrigerate them as soon as you get home.
23
Cleaning them is quite simple.
24
Clip off the eyes and mouth.
25
Lift the top shell and remove the soft feather-like gills and discard them.
26
Turn the crab bottom up.
27
Tear off and discard the cartlidge.
28
(the shape of the female's is half-oval, the male's is a narrow triangle).

827

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 cup vegetable oil, 4 each soft shell crab soft shell, 2 tablespoons vegetable oil, 2 tablespoons black beans salted, in hot water, drained, mashed into a paste, and more.

Yes, Soft Shell Crabs in Black Bean and Chili Sauce 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.

Soft Shell Crabs in Black Bean and Chili Sauce

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