Chekiang Cuisine
Well-prepared crabs are fresh and delightful. However, it is best not to eat too many Tamshui crabs, because they have relatively more parasites. One should use live ocean crabs as often as possible. Crab production reaches its peak in Taiwan from December to February, and quality is at its best at that time.
Ingredients:
Green Crabs 2
Green Soybeans a few
Broad Bean Paste 1 tsp
Tomato Sauce 1 tsp
Flour to taste
Diced Scallions a few
Diced Garlic a few
Diced Ginger to taste
Starch Paste 1 tsp
Oil 2 tsp
(1): Soy Sauce 1 1/2 tsp
Sugar 1/2 tsp
MSG 1/4 tsp
Wine 1 tsp
Stock 2 cups
Directions:
1. Clean the crabs. Cut open from the eyes. Divide the shell in half. Cut each crab body into four large parts. Coat the crab meat in flour. Cook the green soybeans.
2. Heat oil to a high temperature in a pot. Add the crabs, fry briefly, and remove. Leave a tsp of oil in the pot. Add the scallions and ginger, cook until brown and fragrant. Add the broad bean paste and tomato paste. After cooking evenly, add the crab meat and ingredients in (1). Cover and cook over medium heat (as in a casserole) for 8-10 minutes. Sprinkle on starch before removing, then set on a plate and cover with green soybeans.
Nutritional Information:
Protein 24.6 g; fat 35.6 g; carbohydrates 5.6 g; sodium 1760 mg; cholesterol 240 mg; calories 452.