Soft-Shell Crabs With Black-Bean Sauce

Ingredients

• 2 cups milk
• 2 teaspoons Tabasco
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 teaspoon fresh ground pepper
• 8 soft-shell crabs, cleaned
• 1 tablespoon sesame oil
• ½ cup white wine
• 1 cup Chinese black-bean sauce, available in supermarkets
• 1 tablespoon hoisin sauce
• 2 teaspoons chili paste
• 2 tablespoons grated ginger
• 4 scallions, trimmed and minced

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    781 calories; 12 grams fat; 3 grams saturated fat; 3 grams monounsaturated fat; 3 grams polyunsaturated fat; 88 grams carbohydrates; 10 grams dietary fiber; 9 grams sugars; 72 grams protein; 232 milligrams cholesterol; 1364 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Combine the milk and Tabasco in a bowl. Set aside. Mix the flour, salt and pepper in a shallow pan. Dip the crabs in the milk and dredge in flour mixture. Heat the oil in a heavy-bottom skillet over medium-high heat. Place the crabs in the pan and cook for 3 minutes. Turn and cook until tender, about 2 more minutes. Drain on paper towels.
2. Drain the fat from the pan. Return the skillet to the stove. Pour in the white wine, black-bean sauce, hoisin sauce, chili paste and ginger. Turn the heat up to medium-high and simmer until the sauce thickens, about 3 to 5 minutes. Pour sauce over crabs. Sprinkle scallions on top. Serve immediately.

30 minutes