Dungeness Crab with Fermented Black Beans

There are many Asian grocers in the Frog Town section of St Paul, and some of them carry live Dungeness crabs in tanks.  The price was only $5.95 per pound, which may be as cheap as it is in Seattle, a place we enjoyed living many years ago.  

Our crab was a little over 2 lbs (this first photo of a previous crab along with the Temple brand Filipino black beans. These beans are not as strongly flavored as the dried Chinese variety)

 Here is a photo of the most recent crab. I'll spare you photos of the cleaver action, but the crab should be cut into quarters.  

Prepare some scallions, garlic, and ginger, as shown in the photo below.  Half of the garlic was for a side of stir fried baby bok choy. 

Next, place some peanut oil in your wok to saute your garlic and ginger.  Add about 1 tablespoon of black beans. 

When the garlic turns golden brown add your green onions and a tablespoon of oyster sauce. 

Place the crab into the wok and mix the seasonings with the crab.

 

Next, place a small amount of water into the wok and cover it so that the steam created will cook the crab.  

The crab will be done in about 10 minutes.  When the crab turns red it's ready to eat. Bon appetit! 

   

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