Black Bean and Chilli Mud Crab

"This is from our state local paper and their weekly feature of seven recipes in seven days and the DH has asked me to post here for us to try at a later day. Marg Johnson was the person who writes this column and the time of submitting could not get mud crab and successfully used blue swimmer crabs (you just need to adjust cooking time). The black beans used in this recipe are salty asian ones and can usually be bought at asian supermarkets/stores."
photo by a user photo by a user
Ready In:


  • 1 crab (mud crab that is or 4 blue swimmers)
  • 2 tablespoons vegetable oil
  • 2 tablespoons garlic (sliced)
  • 1 tablespoon ginger (grated)
  • 1 chili (red chopped or to your taste)
  • 2 tablespoons fermented black beans (lightly crushed)
  • 2 tablespoons chinese rice wine
  • 1 cup chicken stock (or fish stock)
  • 14 cup soy sauce (light)
  • 1 cup spring onion (cut on the long diagonal)
  • 14 cup ginger (cut into long strips)
  • 12 cup coriander (leaves)
  • 1 lime (halved)


  • 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.
  • 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.
  • 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.
  • Uncover and if lots of liquid remains, turn up the heat for a few minutes.
  • 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.

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