Dungeness Crab with Black Bean Sauce
Here we go folks…another great recipe from the “Silver Fox” Ken Silva. He has been after me for two years to make this recipe. Ken is a San Jose, California local. His grandparents lived in San Jose when farming was the main resource, not technology. He is one of the last true gentlemen in this world, a lot like my Uncle Julian who just recently passed away. They are both the rare breed that would lay down a jacket over a mud puddle for their wives if it was needed. That being said, Ken also has a passion for food and was born with good taste buds. We are always talking about food. Some people eat to live, Ken and I believe in the opposite.. we live to eat.
Oregon is famous for its crab resources. It is very easy to go out and toss crab pots and getting your limit in one run, or 50 crabs in one pot. The problem that we have is that how many crabs do you truly need? Cracking crabs can be torture after cracking your first five, also in my opinion you cannot freeze crab. If you do you will have to do a “crab bender” for five days eating it. My point is… find great recipes and great ways to cook crab so it is not rich, or dipped in butter. The Silver Fox, thru perseverance and patience, made me a believer to an entirely different world.
It is an easy recipe for two cooked crab, cannot grow wrong by doubling sauce size below:
- 1 Tablespoon of black bean sauce (found in the Asian department of grocery store).
- 1 Tablespoon of sugar
- 2 Tablespoon of soy sauce
- 3 Tablespoon of white wine
- 1 1/2 cups of chicken stock
- 1/3 cup of thin sliced ginger (make sure to use fresh and peel it before slicing) then smash each piece.
- Egg white, beaten with a teaspoon of water.
- 1 Table 1 spoon of corn starch thinned with one teaspoon of water.
- 3 Green onions sliced
- Before starting the dish pre heat oven to 350 degrees. Put cooked crab on cookie sheet and heat for 10 minutes while you prepare the sauce.
Add corn starch to wok with the other previous ingredients, remove the crab from oven and add to wok and stir. Add green onions. Toss the dish for 3 minutes.
-
Cooked crab individual legs.
Remove the crab dish from the wok by pouring it onto serving platter. Pour remainder sauce over the crab.
Plate and serve.
We devoured the crab like hungry otters. Ken was correct, this was amazing. Crack the crab and dip it in the sauce, refreshing and full of flavor. I am already craving it again, perhaps I do need to harvest about 30 crab this weekend.
Thank you Silver Fox for being apart of my blog and sharing your old recipes from your family and friends. They are very good (I make Silver Fox meat sauce twice a month).
I hope you all try this one, it is a winner.
Hunting Chef
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Shay I sent a copy to Andre Victoria Sharp Ellie’s mother and she told me to tell you she already knew I was Mr. Wonderful !!!!
Tell her I knew that as well
I made cracked crab with your recipe added chopped garlic scapes it was heavenly fantastic thank you… I live in the BC boondocks get wild game and love the recipes
Hi Marie, sorry it took me so long to reply. I didn’t see all these comments and I have been going thru them for hours. I think it is a winner was well, and what is funny is it is now Crab season here in Oregon and you just reminded me to get out there and make this dish again. Have an awesome day