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LOCATION: Recipes >> Asian >> Stirfry Crabs

Print this Recipe    Stirfry Crabs

STIR-FRIED CRABS CANTONESE STYLE
Serves 2 to 4.

8 live blue crabs
3 tablespoons liquid oil
2 to 3 cloves garlic, chopped
6 to 8 spring onions, chopped
1 tablespoon fresh ginger root, chopped
1 tablespoon fermented salted black beans, mashed
1 cup chicken stock
1 to 5 red peppers or more to taste

Kill the crabs with an ice pick or by dropping in boiling water.
Remove the legs, top shell, internal organs and discard. Break the
remaining body in half (it is traditional to leave the backfin
attached). Heat a wok or skillet to high heat and add the oil. Stir
fry the crab body halves and claws for 4 to 5 minutes until claws
are bright red. Add garlic, onions, ginger root, red peppers and
black beans; stir fry another 1 to 2 minutes. Add chicken stock
and reduce heat. Cover and cook for about 10 minutes. Uncover an
increase heat to reduce sauce. Stir frequently until done.

Notes: The black beans are an essential ingredient; they give the
dish its unique flavor. These beans are sold in small bottles in
the Chinese markets and last indefinitely without refrigeration.
They are very strong in flavor, so be careful not to add too many.
Mash them with a spoon before adding to the dish.

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