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Crab in Garlic and Hoisin Sauce
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Description
Though I did not season it with salt, the dish is very crabby flavorful. It is savory with hint of sweetness (maybe from the hoisin sauce) with the mild spiciness from the black pepper. By opening the crab, the crab meat absorbs the flavor from the hoisin sauce and the crab paste, making every shred of the crab meat so heavenly delicious.
Ingredients
- 2-¼ pounds Crab
- 2 cups Cooking Oil (for Deep Frying), Reserve 1/4 Cup After Frying
- 1 head Garlic, Chopped Finely
- 1 stalk Celery, Sliced
- 1 Tablespoon Crab Paste
- 3 Tablespoons Hoisin Sauce
- Black Pepper To Taste
Preparation
1. Clean the crab. Remove the head, but do not discard; cut the body of the crab into half.
2. Deep fry the crabs in hot oil until orange in color. Remove from oil using a slotted spoon and drain excess oil. Pour off all but 1/4 cup oil.
3. Saute garlic in remaining oil until golden brown. Add celery. Saute until celery starts to soften.
4. Add crab paste, hoisin sauce and season with pepper. (You may add chili but in my case, my mom and dad don’t want spicy food so I must bear with them, though I love spicy food and I think this recipe must be spicy to enjoy its full flavor.)
5. Toss in the crab until everything is covered with sauce. Enjoy with a hot steaming bowl of rice.
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