Asian Crab
Just saw Guy Fieri make this on Food Network and it looked SOOOO good! However, he made the sauce without the white wine, let it reduce for 2 to 3 minutes, added the crab to the sauce, removed the crab and THEN added the white wine to delaze the pan, then poured that over the crab. Posted for ZWT 6.
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1⁄4cup canola oil
- 1lb dungeness crab, in shell (or king crab, or shell on 1-pound (21/25 count)
- 3tablespoons hoisin sauce
- 1tablespoon chile hot sauce (recommended -- Sriracha)
- 3tablespoons black bean garlic paste
- 1⁄4cup white wine
- 1teaspoon sesame oil
- 1
- 2
Advertisement
DIRECTIONS
- In a large wok or skillet, heat canola oil over medium-high heat.
- Crack crab shells in multiple areas to allow sauce to enter shell without crab shells falling apart.
- Add crab to oil and quickly saute for 1 to 3 minutes until crab is hot. Remove crab and drain oil.
- Add hoisin, chile hot sauce, black bean paste, and white wine and heat until bubbling. Add crab, toss for 30 seconds. Add sesame oil, and toss for 15 seconds.
- Remove to plate and garnish with sesame seeds and green onions.
Advertisement