A recipe for busy moms!
Cooking time: 10 minutes
2 x 750 g (1 ½ lbs) cooked crabs
2 tablespoons black beans
1 tablespoon (20 ml) white vinegar
2 tablespoons cornflour
2 tablespoons (40 ml) dry sherry
1 teaspoon salt 1 tablespoon sugar
1/3 cup (85 ml) chicken stock
4 shallots 2 tablespoons (40 ml) oil
2 cloves garlic,
crushed 1 slice root ginger,
crushed parsley sprigs for garnish
Wash crabs. Lift off top shells and cut away the intestines. Rinse the inside of shell tops to clean. steam for 10 minutes and drain. Remove claws and big nippers and crack them to scoop out meat. Chop down the center of each crab to halve, then chop each half into 2 equal portions, this will give 4 body sections from each crab.
Rinse black beans in a strainer under cold running water for a few seconds and drain, place in a small bowl with vinegar and mash beans well. Blend cornflour with sherry and add to the mashed beans with salt, sugar and chicken stock and blend.
Wash and chop shallots into 2 1/2 cm (1”) lengths. Heat oil in a large wok or pan, add garlic and ginger and stir-fry for 1 minute, add crab portions and stir-fry for 2 minutes, add shallots and stir-fry a further 2 minutes.
Pour black bean mixture over the crab and simmer for 5 minutes. Serve hot on a warm dish and decorate with crabs shells, nippers and claws and parsley.