Dungeness Crab with Black Bean Sauce

May 9, 2010 / By Foodland

Dungeness Crab with Black Bean Sauce

A tasty dish packed with flavor
Course Dinner, Main Course
Cuisine Fish & Seafood
Servings 3 Servings


  • 1 cooked Dungeness crab cluster, 2-3 lb.
  • 0.25 cup vegetable oil
  • 4 green onions, sliced thin
  • 1 1" piece giner, peeled and chopped
  • 2 garlic cloves, sliced thin
  • 1 jalapeno, sliced thin
  • 0.5 cup Chinese fermented black beans, roughly chopped
  • 2 cups chicken stock
  • 2 tablespoons cornstarch
  • 2 tablespoons water, as needed
  • cilantro leaves, for garnish


  1. If using a whole crab, then take the crab and remove the top shell.
  2. Rinse the shell and remove the furry gills from the body.
  3. Save the yellow tamale if desired.
  4. Cut the crab up into sections.
  5. The large legs and claws can be separated, and cut up the body into even pieces.
  6. Heat the vegetable oil to medium high.
  7. Stir-fry the green onions, ginger, garlic and jalapeno for about 2 minutes.
  8. Add the black beans and fry for another minute.
  9. Pour in the chicken stock, bring to a boil, and simmer until the sauce begins to thicken, about 10 minutes.
  10. Add in the crab pieces to heat through and let the sauce flavor the flesh.
  11. In a small bowl mix the cornstarch with 2 tablespoons water making sure to get out all the lumps.
  12. Pour this slurry into the black bean mixture (it will thicken immediately) and cook for another 2 minutes.
  13. Arrange crab cluster on a serving platter.
  14. Pour the remaining sauce over the crab and garnish with extra green onions and cilantro.
Tried This Recipe?
Mention @foodlandhi or tag #foodlandrecipe!