Asian Style Crab

Asian Style Crab

3 tablespoons hoisin sauce
1/4 cup white wine
1 teaspoon sesame oil
1/4 cup canola oil
1 pound Dungeness crab – in shell (or king crab)
1 tablespoon “toasted” sesame seeds
3 tablespoons black bean garlic paste
2 tablespoons “sliced” green onions
1 tablespoon chili hot sauce (Sriracha is preferred)

To allow the sauce to enter the crab, the crab’s shell should be cracked in many areas, but the shell must not fall apart.

Heat canola oil over a medium-high heat in a large Wok.

The crab should be added to the oil for a quick sauté (1 to 3 minutes or until the crab is hot). Once heated, remove the crab from the Wok and drain the oil.

Now, put chili hot sauce, black bean paste, hoisin, and white wine in the Wok; heat until the mixture is bubbling. Place the crab back in the Wok and toss for 30 seconds. Finally, add the sesame oil and toss for another 15 seconds.

Plate the crab and garnish with green onions and sesame seeds.

Print Friendly, PDF & Email