Crab with Pickled Plum and Black Bean Sauce

Name: Crab with Pickled Plum and Black Bean Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1.5500 g Flower crab (washed, shell opened, innards removed, patted dry, steamed whole over water until cooked, cooled then chopped into pieces); 2 Red chili pepper (seeded, cut into segments); 2 tbsp Fermented black beans (mashed together with pickled plums and garlic); 4 Pickled plums (pitted, mashed with black beans and garlic); 2 cloves Garlic cloves (peeled, mashed with pickled plums and black beans); 2 Ginger (peeled, smashed); 1 Scallion (cut into segments); 3 tbsp Oil (heated until hot); 1 tsp Shaoxing wine (splashed in); a pinch Salt (for seasoning); a pinch Sugar (for seasoning); 1/2 bowl Water (added); 1/2 tbsp Light soy sauce (for slurry); 1/2 tsp Cornstarch (for slurry); a pinch White pepper powder (for slurry); a pinch Sesame oil (for slurry)

A Zhejiang-style crab dish seasoned with sour plums, fermented black beans, and chili, featuring fresh, sweet, and flavorful crab pieces.

40 min

Easy

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Crab with Pickled Plum and Black Bean Sauce

Ingredients

Flower crab (washed, shell opened, innards removed, patted dry, steamed whole over water until cooked, cooled then chopped into pieces) 1.5500 g

Red chili pepper (seeded, cut into segments) 2

Fermented black beans (mashed together with pickled plums and garlic) 2 tbsp

Pickled plums (pitted, mashed with black beans and garlic) 4

Garlic cloves (peeled, mashed with pickled plums and black beans) 2 cloves

Ginger (peeled, smashed) 2

Scallion (cut into segments) 1

Oil (heated until hot) 3 tbsp

Shaoxing wine (splashed in) 1 tsp

Salt (for seasoning) a pinch

Sugar (for seasoning) a pinch

Water (added) 1/2 bowl

Light soy sauce (for slurry) 1/2 tbsp

Cornstarch (for slurry) 1/2 tsp

White pepper powder (for slurry) a pinch

Sesame oil (for slurry) a pinch

Instructions

Steaming the Crab

Wash the flower crab, open the shell, remove the innards, pat dry, steam the crab whole over water until cooked, let it cool, then chop into pieces.

Preparing the Ingredients

Peel and smash the ginger, pit the pickled plums, peel the garlic cloves, then mash them together with the fermented black beans. Seed the chili peppers and cut them into segments.

Stir-frying

Heat the oil until hot. Add the ginger slices and chilies and stir-fry briefly. Add the pickled plums, minced garlic, fermented black beans, and scallion segments. Once fragrant, splash in the wine, add the water, and season with salt and sugar. Stir the slurry ingredients together and pour in to thicken. Immediately add the crab pieces, toss to coat evenly, and transfer to a serving plate.