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Soft Shell Crabs In Black Bean & Chili Sauce

Soft Shell Crabs In Black Bean & Chili Sauce is a sauces recipe made with Oil For Deep Frying, Green Or Red Bell Pepper, and Chicken Broth Clear. Keep it handy for the next time you cook it.

Ingredients

• 1 cup
• 1/2 cup
• 1/4 cup

Method (preview)

1. 1

   Amount Measure Ingredient -- Preparation Method

2. 2

   SEASONINGS (PUT IN BOWL----- 2 T Salted black beans: rinsed

3. 3

   Do not discard seeds 1 Scallion, cut into pea-sized

4. 4

   Pieces, including the green 1/2 c Green or red bell pepper,

5. 5

   Heat 1 cup oil in Wok to deep-fry temp. Add crabs and deep fry until they turn orange.

6. 6

   Drain crabs and discard oil.

7. 7

   Clean and dry the Wok.

8. 8

   Heat the Wok over high heat.

9. 9

   Swirl in 2 T oil.

10. 10

    When oil is hot, add seasonings.

11. 11

    Stir fry for about 30 seconds.

12. 12

    Add bell pepper and stir fry for about 10 seconds.

13. 13

    Stir in sauce mixture.

14. 14

    Put cooked crabs back into Wok.

15. 15

    Cover, turn heat to low, and cook until sauce comes to a boil.

16. 16

    Stir in cornstaarch and water.

17. 17

    Stir and cook until sauce is thickened.

18. 18

    Put on a serving plate.

19. 19

    Serve hot.

20. 20

    When you buy soft shell crabs, be sure they are still alive.

21. 21

    Usually they look quite dead, weak and limp.

22. 22

    Touch their legs, eyes, or mouth.

23. 23

    Refrigerate them as soon as you get home.

24. 24

    Cleaning them is quite simple.

25. 25

    Clip off the eyes and mouth.

26. 26

    Lift the top shell and remove the soft feather-like gills and discard them.

27. 27

    Turn the crab bottom up.

28. 28

    Tear off and discard the cartlidge. (the shape of the female’s is half-oval, the male’s is a narrow triangle).