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Crab in Black Bean Sauce Recipe

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The black bean sauce is made with soy sauce and ginger, giving an Oriental flair to wok-fried fresh crab. As with most stir-fry dishes, this goes together quickly.

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 4 fresh crabs
  • 1 medium onion
  • 1/2 red pepper
  • 1/2 green pepper
  • 2 scallions
  • 1/2 cup oil
  • 1 Tablespoon finely chopped salted black beans
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon finely chopped ginger
  • 1 teaspoon sugar
  • 1/3 cup water
  • 1 Tablespoon soy sauce
  • 2 teaspoons cornstarch


Cut crabs in half, then in half again. Crack large claws with a mallet. Devein; remove fibrous tissue. Rinse crabs; pat dry.

Cut onion, peppers, and scallions into 3-inch strips. Heat wok over high heat. Add oil. Shallow-fry crab in hot oil for 3 minutes. Drain.

Strain oil and return 2 tablespoons to wok. Stir-fry black bean, garlic, and ginger for 30 seconds. Add the sugar and vegetables. Stir-fry for 2 minutes. Add the crab. Combine soy sauce, water, and cornstarch and add to wok. Cook until sauce boils and thickens. Remove from heat. Serve immediately.

Yield: 4 servings

Recipe Source: Recipe Encyclopedia (Crescent Books)
Reprinted with permission.

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 1 out of 5
Devein a crab?, Member Sicasni

common! devein a crab? It is not like a shrimp where you can visibly see the black ""vein"" along under the crustacean's shell. Once you crack the crab in half, all you see are inner shell compartments that holds its meat or muscles. You will not see any ""veins"".

2 out of 6 people found this helpful.

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