Softshell Crabs with Black Bean Sauce

Softshell Crabs with Black Bean Sauce

Ingredients:

8 softshell crabs

flour

4 tablespoons butter

1 cup sake

4 green onions, minced

2 cloves garlic, minced or crushed

2 tablespoons fermented black beans, rinsed and chopped

Directions:

Pat the crabs dry and dredge lightly in flour. Shake off excess. In a large skillet, melt 2 tablespoons of the butter over medium-high heat. Place 4 crabs in skillet, back-side down, and cook until lightly browned, about 2 minutes. Turn and cook until brown on the other side. Remove to a heated platter and keep warm in a low oven.

Cook remaining crabs in remaining 2 tablespoons butter in the same way.

Increase heat to high. Pour the sake into the skillet and bring to boil, using a wooden spoon to scrape any browned bits out of the pan. Add the green onions and garlic and boil 1 minute until onions are limp. Add the black beans and boil 1 minute longer, stirring constantly. Spoon sauce over crabs and serve.

Serves 4.

Chesapeake Bay Deviled Crab

Ingredients:

1 cup chopped celery

2 small onions, chopped

1 teaspoon Old Bay Seasoning

1/8 teaspoon salt

1/4 teaspoon pepper

? cup melted butter

2 cups diced bread

1 egg, beaten

1 pound backfin crab meat

Directions:

Saute celery, onion, winter savory, salt and pepper in melted butter until the vegetables are tender. Remove sauteed vegetables from heat and stir in bread and egg. Return to low heat. Add crab meat, stirring lightly.

Cook 1 minute.

Spoon mixture into lightly buttered crab shells or ramekins, dividing mixture evenly. Place crab shells on cookie sheet. Bake at 350 degrees for 20 minutes or until light brown.

Serves 6.