Soft-Shell Crabs With Black-Bean Sauce

Name: Soft-Shell Crabs With Black-Bean Sauce
Total time: 30 min
Yield: Four servings
Cuisine: asian
Ingredients: 2 cups milk; 2 teaspoons Tabasco; 2 cups all-purpose flour; 1/2 teaspoon salt; 1 teaspoon fresh ground pepper; 8 soft-shell crabs, cleaned; 1 tablespoon sesame oil; 1/2 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

By Molly O'Neill

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Bay Bounty

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Ingredients

Yield:Four servings

2cups milk
2teaspoons Tabasco
2cups all-purpose flour
½teaspoon salt
1teaspoon fresh ground pepper
8soft-shell crabs, cleaned
1tablespoon sesame oil
½cup white wine
1cup Chinese black-bean sauce, available in supermarkets
1tablespoon hoisin sauce
2teaspoons chili paste
2tablespoons grated ginger
4scallions, trimmed and minced

Ingredient Substitution Guide

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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.