Soft-Shell Crabs With Ginger and Black Bean Sauce

Name: Soft-Shell Crabs With Ginger and Black Bean Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 soft-shell crabs, cleaned and ready to cook; 1/2 cup plus 1 1/2 teaspoons cornstarch; 3 tablespoons shredded fresh ginger; 1 tablespoon shredded lemon rind, yellow part only; 2 small hot fresh red peppers, trimmed, seeded and deveined; 2 tablespoons finely minced garlic; 1 tablespoon salted and fermented black beans; 1 tablespoon dry sherry; 1 1/2 cups broth such as fish or chicken, fresh or canned; 1 tablespoon finely minced lemon peel; 2 tablespoons oyster sauce; 1 tablespoon light soy sauce; 1 teaspoon sugar; Salt to taste if desired; Oil for deep frying plus 1/4 cup; 1/4 cup cold water; Fresh coriander sprigs

Servings: persons

6 soft-shell crabs, cleaned and ready to cook
1/2 cup plus 1 1/2 teaspoons cornstarch
3 tablespoons shredded fresh ginger
1 tablespoon shredded lemon rind, yellow part only
2 small hot fresh red peppers, trimmed, seeded and deveined
2 tablespoons finely minced garlic
1 tablespoon salted and fermented black beans
1 tablespoon dry sherry
1 1/2 cups broth such as fish or chicken, fresh or canned
1 tablespoon finely minced lemon peel
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 teaspoon sugar
Salt to taste if desired
Oil for deep frying plus 1/4 cup
1/4 cup cold water
Fresh coriander sprigs

1
Trim off the outer thin feeler claws of the crabs.
2
Cut the crabs in half crosswise through the center.
3
Put 1/2 cup of the cornstarch in a dish and dip the cut part of each crab half in it.
4
Shake off excess.
5
Combine ginger, shredded lemon rind and red pepper.
6
Set aside.
7
Combine garlic, black beans and wine and set aside.
8
Blend broth with minced lemon peel, oyster sauce, soy sauce, sugar and salt.
9
Set aside.
10
Heat fat for deep frying and when it is almost but not smoking, add half of the crab halves.
11
Cook about three and one-half to five minutes or until red and crisp.
12
Transfer to a sieve and drain.
13
Cook the remaining crab halves.
14
Drain.
15
Heat remaining one-quarter cup oil in clean skillet or wok.
16
When hot add ginger mixture and cook about 10 minutes.
17
Add black bean mixture and cook, stirring, about 20 seconds.
18
Add broth mixture and bring to a boil.
19
Blend remaining cornstarch with water and stir it in.
20
When thickened pour sauce over crabs.
21
Garnish with coriander sprigs and serve.

253

kcal

Calories

Fat

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 17 ingredients. The key ingredients include: 6 soft-shell crabs, cleaned and ready to cook, 1/2 cup plus 1 1/2 teaspoons cornstarch, 3 tablespoons shredded fresh ginger, 1 tablespoon shredded lemon rind, yellow part only, and more.

Yes, Soft-Shell Crabs With Ginger and Black Bean 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.

That's it — enjoy your meal!