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INGREDIENTS :
-
6 large live Blue
crabs [or 2
Dungeness crabs or Mud
crabs, about 1½-lb each]
-
½
cup peanut or vegetable oil
-
6 cloves garlic, chopped
-
1 tbsp ginger, peeled, finely shredded
-
4 stalks scallions, chopped
-
1½ tbsp
chili
paste,
or to taste
-
2 tbsp
black peppercorns, coarsely ground
-
2 tbsp preserved soy beans
[mashed] or Miso paste
-
2 tbsp dark sweet soy sauce
-
2 tsp sugar
-
salt and pepper
-
¼ cup hot water
-
2-3 tbsp butter
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To Prepare :
- Clean Blue crabs and cut into halves. Dungeness or Mud crabs
can be cut into 4. Crack the shells and claws ever so
gently with a mallet
- Heat
wok to smoking hot,
add peanut or vegetable oil and swirl it around the wok. Add crabs, stir-fry
until the crabs are half-cooked [shells are
HALFWAY red in color]
-
Lift crabs out with a slotted spoon and set aside
-
Pour off all but 3 tbsp of oil from wok, add garlic,
ginger, scallions and
chili paste,
stir-fry for about 1 min
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Add black pepper, stir-fry for about 20 seconds, then add
Miso paste, dark sweet soy sauce, sugar and hot
water, season with salt and pepper, stir to combine
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Add the half-cooked crabs and stir to coat with the
sauce, then cover with a lid
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Cook 10-12 mins
[check the sauce does not dry up too much; add some water if necessary]
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When crabs are just cooked [red in color], turn off heat, add the butter
and toss
crabs to coat
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Remove crabs from the wok and keep warm, let stand for 10 min
[for flavors to meld]
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Serve with
steamed rice
or bread, preferably a French baguette
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