STREAMING NOW: The Layover

Dungeness Crab in Black Bean Sauce

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“The best time to make to dish is when the crab is in season around Nov to Jan.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 14 cup peanut oil
  • 2 dungeness crabs, clean and cracked
  • 3 tablespoons black bean paste, Chinese
  • 1 tablespoon fresh garlic, minced
  • 4 tablespoons fresh ginger, minced
  • 1 stalk green onion, minced
  • 2 cups water
  • 18 cup oyster sauce
  • 14 cup shaoxing wine
  • 1 tablespoon sugar
  • roux, cornstarch
  • 2 stalks green onions, minced
  • 2 jalapeno peppers, sliced

Directions

  1. In wok heat the oil until it smoke and add the crabs pieces, black bean, garlic, ginger and pepper. Stir fried the mixture over the high heat. After about 3 minutes if stir frying adds in the water, oyster sauce, wine and sugar bring to a rolling boil and stirring at all time. Simmer for 3 minutes and thicken with cornstarch roux and when this mixture become a sauce, remove from heat add in the green onion and jalapeno.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: