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."
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄4 cup canola oil
- 1 lb dungeness crab, in shell (or king crab, or shell on 1-pound (21/25 count)
- 3 tablespoons hoisin sauce
- 1 tablespoon chile hot sauce (recommended -- Sriracha)
- 3 tablespoons black bean garlic paste
- 1⁄4 cup white wine
- 1 teaspoon sesame oil
- 1 tablespoon sesame seeds, toasted
- 2 tablespoons green onions, sliced
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.
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RECIPE SUBMITTED BY
Scoutie
Roseville, California
<p>Hello all, being from California, I can honestly say I am a foodie. You can walk by construction workers here and hear them saying things like, So I used some fresh garlic and olive oil, then threw the rest into the pan to sautee. LOL I love all kinds of food, and trying to eat healthier as I get older, but still indulge in the occasional deep-fried food or sweet. <br />I LOVE this site! I have 3 or 4 other food sites such as Epicurious and Food Network, but I always come back here! The ease and all of the features just can't be beat. <br />Thanks Zaar and I look forward to participating more.</p>
