Soft-Shell Crabs With Black-Bean Sauce
Published May 16, 1992
- Total Time
- 30 minutes
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Ingredients
2 cups milk
2 teaspoons Tabasco
2 cups all-purpose flour
½ teaspoon salt
1 teaspoon fresh ground pepper
8 soft-shell crabs, cleaned
1 tablespoon sesame oil
½ cup white wine
1 cup Chinese black-bean sauce, available in supermarkets
1 tablespoon hoisin sauce
2 teaspoons chili paste
2 tablespoons grated ginger
4 scallions, trimmed and minced
Nutritional analysis per serving (4 servings)
88 grams carbs; 45 milligrams cholesterol; 576 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 9 grams fat; 10 grams fiber; 555 milligrams sodium; 29 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the milk and Tabasco in a bowl. Set aside. Mix the flour, salt and pepper in a shallow pan. Dip the crabs in the milk and dredge in flour mixture. Heat the oil in a heavy-bottom skillet over medium-high heat. Place the crabs in the pan and cook for 3 minutes. Turn and cook until tender, about 2 more minutes. Drain on paper towels.
- Step 2
Drain the fat from the pan. Return the skillet to the stove. Pour in the white wine, black-bean sauce, hoisin sauce, chili paste and ginger. Turn the heat up to medium-high and simmer until the sauce thickens, about 3 to 5 minutes. Pour sauce over crabs. Sprinkle scallions on top. Serve immediately.
Private Notes