Black Bean and Ginger Dungeness Crab

• 2 Dungeness crab, shell off (save shells), claws cracked and body chopped up into 2-inch pieces
• 2 cups cornstarch, for dusting and to make a slurry with 1 tablespoon
• 3 cups peanut oil
• 1 1/2 tablespoons rinsed fermented black beans, chopped
• 4 large slices bruised ginger
• 8 cloves garlic, thinly sliced
• 5 scallions, chopped into 2-inch pieces
• 1/4 cup shaoxing(cooking wine)
• 1 tablespoon naturally brewed soy sauce
• 2 cups chicken stock
• Salt and white pepper, to taste
• Small pot cooked Chinese rice

1. In a large wok, bring peanut oil to high temperature.
2. Dust the crab pieces with cornstarch and a little salt.
3. Shallow fry the crab for only 1 to 2 minutes until the crab shells turn red.
4. Drain on paper towels.
5. Do the same with the 2 shells.
6. Reserve oil and wipe wok clean.
7. Add 2 tablespoons oil back to the wok on high heat.
8. Stir-fry the beans, ginger, garlic and scallions for 1 minute until soft.
9. Add back the crab and deglaze with shaoxing and add soy and stock.
10. Check for seasoning and bring to a boil.
11. Thicken with the slurry and cook 30 more seconds.
12. Serve immediately with the cooked shells.
13. PLATING On a large oval, place the 2 shells down near both ends.
14. Fill with hot rice.
15. Mound the crab between the shells.
16. Enjoy with your fingers.
17. Can also serve with lemon finger bowls.
18. Wine suggestion: Marsanne, Bois du Renard, Languedoc 1998

crab, cornstarch, peanut oil, black beans, ginger, garlic, scallions, shaoxingcooking wine, soy sauce, chicken stock, salt, rice

Taken from www.foodnetwork.com/recipes/black-bean-and-ginger-dungeness-crab-recipe.html (may not work)