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Stir-Fried Crabs Cantonese Style
  • 8 live blue crabs
  • 3 tablespoons liquid oil
  • 2 to 3 cloves garlic, chopped
  • 6 to 8 spring onions, chopped
  • 1 tablespoon fresh ginger root, chopped
  • 1 tablespoon fermented salted black beans, mashed
  • 1 cup chicken stock
  • 1 to 500 red peppers (depending on how hot you like your food)
Kill the crabs with an ice pick or by dropping in boiling water. Remove the legs, top shell, internal organs and discard. Break the remaining body in half (it is traditional to leave the backfin attached). Heat a wok or skillet to high heat and add the oil. Stir fry the crab body halves and claws for 4 to 5 minutes until claws are bright red. Add garlic, onions, ginger root, red peppers and black beans; stir fry another 1 to 2 minutes. Add chicken stock and reduce heat. Cover and cook for about 10 minutes. Uncover an increase heat to reduce sauce. Stir frequently until done. Serves 2 to 4.
The black beans are an essential ingredient; they give the dish its unique flavor. These beans are sold in small bottles in the Chinese markets and last indefinitely without refrigeration. They are very strong in flavor, so be careful not to add too many. Mash them with a spoon before adding to the dish.
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