Black Bean and Chilli Mud Crab
Created by ImPat on November 13, 2014
- Servings: 3
- Prep Time: 15m
- Cook Time: 10m
- Recipe #15879
Ingredients
- 1.5 kg fresh crab (that is about 4 blue swimmers)
- 2 tablespoons oil (vegetable oil)
- 2 tablespoons garlic (sliced)
- 1 tablespoon fresh grated gingerroot
- 1 whole chili (red chopped or to your taste)
- 2 tablespoons cooked black beans (fermented, lightly crushed)
- 2 tablespoons rice wine (Chinese)
- 1 cup chicken stock (or fish stock)
- 1/4 cup soy sauce (light)
- 1 cup chopped spring onion (cut on the long diagonal)
- 1/4 cup fresh gingerroot (cut into long strips)
- 1/2 cup fresh chopped coriander (leaves)
- 1 whole lime (halved)
How to Make
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Step 1: Clean the mud crab (remove the carapace, lungs and guts) and then remove the claws and crack then with the back of a cleaver but don't smash them or you will be picking shell out all night and then cut the body sections into 3 or 4 depending on their size.
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Step 2: Heat the oil in a wok and add the crab pieces and toss around until they turn red and then add the garlic and ginger and continue to toss for another minutes.
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Step 3: Then add the chilli, black beans, rice wine, stock and light soy sauce and cover and simmer for about 3 minutes for the crab to cook through.
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Step 4: Uncover and if lots of liquid remains, turn up the heat for a few minutes.
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Step 5: Remove the crab pieces to a serving plate and add the spring onions and extra ginger to the liquid and pour this over the crab and finish with a scatter of the coriander leaves and serve with the lime.
Nutritional Facts
- Serving Size: 1 (1014.6 g)
- Calories 987.4
- Total Fat - 23.7 g
- Saturated Fat - 4.2 g
- Cholesterol - 620.9 mg
- Sodium - 4372.7 mg
- Total Carbohydrate - 40.7 g
- Dietary Fiber - 6.7 g
- Sugars - 7 g
- Protein - 148.9 g
- Calcium - 794.1 mg
- Iron - 9.3 mg
- Vitamin C - 151.7 mg
- Thiamin - 0.9 mg