White Bean Chili With Dungeness Crab Recipes

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GARLIC AND CHILE ROASTED DUNGENESS CRABS

Provided by Food Network

Categories     appetizer

Time 2h5m

Yield 4 main course or 8 appetizer servings

Number Of Ingredients 10



Garlic and Chile Roasted Dungeness Crabs image

Steps:

  • Fill a large stockpot two-thirds full of water. Add enough salt so that the water tastes like seawater. Add half of the sliced lemon and the reserved peels from the garlic and onion, and bring to a boil. Plunge the crabs in the water, in batches if necessary, and cook for 5 minutes. Remove the crabs from the stockpot and set aside until cool enough to handle.
  • Preheat the oven to 450 degrees F.
  • When the crabs are cool enough to handle, remove the top shell and apron and discard. Remove the gills and any transparent cartilage and scrape out any crab fat and rinse crabs under cool running water. Place crabs, bottom side down, on a cutting board and halve lengthwise with a heavy knife.
  • Combine 1 1/2 teaspoons of the salt, the minced garlic, onions, butter, olive oil, crushed red pepper, and black pepper in a large roasting pan. Place the pan in the oven on the lowest rack, and bake, stirring occasionally, until onions and garlic are golden, about 8 minutes. (Do not allow the garlic to burn.) Remove the pan from the oven and add the crab pieces and mix thoroughly so that the crabs are well coated with the garlic and butter mixture. Return the pan to the oven and bake, stirring occasionally, until the crabs are heated through and the garlic mixture is braised onto the shells, 13 to 15 minutes. Remove from the oven, sprinkle with the chopped parsley or cilantro, and serve hot.

1 1/2 teaspoons salt, plus more for cooking the crabs
1 lemon, thinly sliced
1 head garlic, minced, peels reserved
1 onion, minced, peel reserved
4 large Dungeness crabs*, 1 1/4 to 1 1/2 pounds each
1 cup (2 sticks) unsalted butter
1 cup olive oil
2 teaspoons crushed red pepper, or 6 to 8 fresh red chiles, such as serrano, minced and seeded, or to taste
1/2 teaspoon ground black pepper
3/4 cup chopped fresh parsley or cilantro leaves

STIR-FRIED DUNGENESS CRAB WITH SWEET CHILI SAUCE AND BOK CHOY

Provided by Tyler Florence

Categories     main-dish

Time 42m

Yield 4 servings

Number Of Ingredients 16



Stir-fried Dungeness Crab with Sweet Chili Sauce and Bok Choy image

Steps:

  • First thing to do is "dismantle" the crabs before you wok-fry them. Toss the live crabs into salted boiling water for 2 minutes. Next, place the crabs top-side up, and stick your thumb under the edge of the top shell, pull forward and lift the shell up and off, and reserve. Scrape out the gills that are found on top of the body. Now, turn the crabs over and on the underbelly you will find the "apron," a slightly-lifted triangular flap, pull this off too. Finally, rinse the crabs of all the grey or green spongy stuff (the soft yellow matter is fat or crab butter and considered desirable by many, keep it if you wish.) Divide the crabs into quarters with a big knife, leaving the legs attached to the 4 sections.
  • Heat the peanut oil in a wok over high heat until almost smoking. Add the garlic, ginger, chiles, and bok choy. Stir-fry for 1 minute, then remove to a side platter. Toss in the crab pieces, including the top shells. Take the top shells out after 1 minute, continue to stir-fry the crab for 3 minutes. With a big spoon or spatula, remove the crab pieces to the side platter. Now on to the sauce, pour 1 cup of water into the wok, along with the brown sugar, soy sauce, lemon juice, and sake. Stir for 2 minutes to dissolve the sugar. Stir in the cornstarch slurry and cook another minute until the sauce thickens. Return the crabs and bok choy to the pan, toss everything together to coat. Cover, and cook for 3 minutes.
  • To serve, line a large platter with butter lettuce leaves, and arrange the crabs with the top shell back on top so it looks roughly like a whole crab again - cool right?! Put the bok choy around the crab and pour the sauce all over the top. Garnish with the green onions and peanuts. You'll need crab crackers, mini forks, a side bowl for the shells, a stack of napkins, and bowls of warm lemon water to clean your hands. Serve with steamed white rice.

2 live Dungeness crabs, 1 1/2 pounds each
1/4 cup peanut oil
3 garlic cloves, chopped
1-inch piece fresh ginger, grated
2 fresh red chiles, sliced
4 heads baby bok choy, halved
1 cup water
1/4 cup dark brown sugar
1/4 cup low-sodium soy sauce
1/2 lemon, juiced
1/4 cup sake
1 tablespoon cornstarch mixed with 2 tablespoons water
Butter lettuce
2 chopped green onions, white and green part
1/4 cup chopped unsalted peanuts
White rice, for serving

CHILI CRAB

Provided by Hinnerk von Bargen

Categories     Wok     Egg     Garlic     Ginger     Stir-Fry     Dinner     Crab     Chile Pepper     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 17



Chili Crab image

Steps:

  • If using Dungeness crabs, using cleaver or large chef's knife, cut in half lengthwise and remove back shell and spongy green matter. Remove claws from body section and, using back of cleaver or chef's knife, crack in several places. Cut each body section into 2 or 3 pieces, leaving legs attached. Rinse all pieces thoroughly and pat completely dry.
  • In wok or large skillet over moderate heat, heat oil until hot but not smoking. Add ginger, garlic, and chiles, and stir-fry until fragrant, about 30 seconds. Add black beans and stir-fry several seconds. Add crab and stir-fry until meat begins to turn opaque, about 1 minute. Stir in rice wine, tomato and chili sauces, sugar, salt, pepper, and 1 cup water. Bring to boil, then reduce heat to low and simmer, uncovered, stirring frequently, until crab meat is fully cooked, 3 to 4 minutes.
  • In small bowl, whisk together cornstarch and 2 tablespoons water. Stir into crab mixture in pan and simmer, uncovered, until sauce thickens, about 1 minute. Stir in eggs and simmer, uncovered, until bits of egg are fully cooked, about 1 minute. Stir in cilantro and scallion. Serve immediately with steamed Chinese buns or baguette slices.

8 soft-shelled crabs, cleaned, or 2 whole Dungeness crabs
2 tablespoons vegetable oil
1 (3-inch) knob ginger, minced (about 3 tablespoons)
5 cloves garlic, minced (about 2 tablespoons)
3 to 4 fresh red bird's-eye chiles, seeded and minced
1 tablespoon Chinese fermented black beans or black bean sauce
1 tablespoon shaohsing rice wine or sherry
1/2 cup plain tomato sauce, purchased or homemade
1/4 cup mild chili sauce, such as Heinz
1 tablespoon sugar
2 teaspoons kosher salt
1/4 teaspoon ground white pepper
2 teaspoons cornstarch
2 large eggs, lightly beaten
2 tablespoons fresh cilantro, chopped
1 scallion, thinly sliced on bias
Accompaniments: steamed Chinese buns or baguette slices

DUNGENESS CRAB IN BLACK BEAN SAUCE

Make and share this Dungeness Crab in Black Bean Sauce recipe from Food.com.

Provided by foodart

Categories     Cantonese

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13



Dungeness Crab in Black Bean Sauce image

Steps:

  • In wok heat the oil until it smoke and add the crabs pieces, black bean, garlic, ginger and pepper. Stir fried the mixture over the high heat. After about 3 minutes if stir frying adds in the water, oyster sauce, wine and sugar bring to a rolling boil and stirring at all time. Simmer for 3 minutes and thicken with cornstarch roux and when this mixture become a sauce, remove from heat add in the green onion and jalapeno.

Nutrition Facts : Calories 220.1, Fat 14.4, SaturatedFat 2.4, Cholesterol 48.1, Sodium 498.1, Carbohydrate 7.8, Fiber 0.7, Sugar 3.8, Protein 14.8

1/4 cup peanut oil
2 dungeness crabs, clean and cracked
3 tablespoons black bean paste, Chinese
1 tablespoon fresh garlic, minced
4 tablespoons fresh ginger, minced
1 stalk green onion, minced
2 cups water
1/8 cup oyster sauce
1/4 cup shaoxing wine
1 tablespoon sugar
roux, cornstarch
2 stalks green onions, minced
2 jalapeno peppers, sliced

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