CRAB AND BLACK BEANS
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oil in nonstick skillet and saute onion, garlic and jalapeno until onion softens.
- Stir in the cumin, coriander and hot pepper and stir for 20 seconds.
- Add the tomatoes, tomato paste, vinegar, oregano and salt, and cook about 5 minutes, until tomatoes soften.
- Add the black beans and crabmeat and cook to heat through. To serve, sprinkle with cilantro and serve with corn bread.
Nutrition Facts : @context http, Calories 356, UnsaturatedFat 7 grams, Carbohydrate 40 grams, Fat 9 grams, Fiber 13 grams, Protein 32 grams, SaturatedFat 1 gram, Sodium 721 milligrams, Sugar 10 grams, TransFat 0 grams
BLACK BEAN SOUP WITH CRAB AND ANDOUILLE SAUSAGE
Provided by Robin Miller : Food Network
Time 6h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- In a slow cooker, combine beans, broth, tomatoes, sausage, onion, celery, carrots, cumin, bay leaves, and 1/2 teaspoon each salt and black pepper. Mix well. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Season, to taste, with salt and black pepper. Ladle into bowls and garnish with crab and cilantro.
BLACK BEAN AND GINGER DUNGENESS CRAB
Steps:
- In a large wok, bring peanut oil to high temperature. Dust the crab pieces with cornstarch and a little salt. Shallow fry the crab for only 1 to 2 minutes until the crab shells turn red. Drain on paper towels. Do the same with the 2 shells. Reserve oil and wipe wok clean. Add 2 tablespoons oil back to the wok on high heat. Stir-fry the beans, ginger, garlic and scallions for 1 minute until soft. Add back the crab and deglaze with shaoxing and add soy and stock. Check for seasoning and bring to a boil. Thicken with the slurry and cook 30 more seconds. Serve immediately with the cooked shells.
- PLATING On a large oval, place the 2 shells down near both ends. Fill with hot rice. Mound the crab between the shells. Enjoy with your fingers. Can also serve with lemon finger bowls.
- Wine suggestion: Marsanne, Bois du Renard, Languedoc 1998
DUNGENESS CRAB AND BLACK BEAN SOUP
Make and share this Dungeness Crab and Black Bean Soup recipe from Food.com.
Provided by Ashley U
Categories Crab
Time 2h45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Place the beans in a large saucepan, and cover them with 4 quarts of cold water. Bring to boil, then turn the heat down to a simmer and skim off any foam that rises to the top.
- Simmer, replenishing the water as necessary, until the beans are tender, anywhere from 2-3 hours depending on the age of the beans. Drain the beans, reserving 10 cups of cooking liquid.
- Heat the vegetable oil in a large saucepan over medium heat. Add the onion, garlic, celery, carrots, and pepper. Saute until the vegetables are soft but not browned.
- Add the cumin, coriander, oregano, cayenne pepper, tomatoes, beans and cooking liquid. Bring to boil, then reduce the heat to a simmer. simmer for 1/2 hour. Add salt and pepper.
- Remove from the heat and cool slightly. Reserve 1/2 cup of the bean mixture and puree the rest in a food processor. Return to the pot, add the reserved beans and reheat to a simmer, thinning with a bit of water if the soup seems too thick. Stir in the crab meat and ladle into bowls. Garnish with sour creme or yogurt and cilantro.
Nutrition Facts : Calories 260, Fat 9.8, SaturatedFat 3.3, Cholesterol 30.7, Sodium 142, Carbohydrate 29.3, Fiber 7, Sugar 4.8, Protein 15.5
BLACK BEAN AND CHILLI MUD CRAB
This is from our state local paper and their weekly feature of seven recipes in seven days and the DH has asked me to post here for us to try at a later day. Marg Johnson was the person who writes this column and the time of submitting could not get mud crab and successfully used blue swimmer crabs (you just need to adjust cooking time). The black beans used in this recipe are salty asian ones and can usually be bought at asian supermarkets/stores.
Provided by ImPat
Categories Crab
Time 25m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Clean the mud crab (remove the carapace, lungs and guts) and then remove the claws and crack then with the back of a cleaver but don't smash them or you will be picking shell out all night and then cut the body sections into 3 or 4 depending on their size.
- Heat the oil in a wok and add the crab pieces and toss around until they turn red and then add the garlic and ginger and continue to toss for another minutes.
- Then add the chilli, black beans, rice wine, stock and light soy sauce and cover and simmer for about 3 minutes for the crab to cook through.
- Uncover and if lots of liquid remains, turn up the heat for a few minutes.
- Remove the crab pieces to a serving plate and add the spring onions and extra ginger to the liquid and pour this over the crab and finish with a scatter of the coriander leaves and serve with the lime.
Nutrition Facts : Calories 357.6, Fat 16.6, SaturatedFat 2.6, Cholesterol 51.7, Sodium 2438.7, Carbohydrate 27, Fiber 4.7, Sugar 4.8, Protein 24
STIR-FRIED CRABS WITH BLACK BEAN SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 16m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Pat the crabs dry with paper towels and set aside.
- Chop the black beans and combine with the rice wine, garlic, ginger and scallions. Set aside.
- In a separate bowl, combine the hot pepper flakes, soy sauce, sugar and chicken stock. Set aside.
- Heat the peanut or vegetable oil in a large wok or skillet and add the crabs. Stir fry for about three minutes over medium heat. Add the black-bean mixture and continue stir-frying for about one minute.
- Add the soy-sauce mixture, stir and bring to boil. Cover the pan and cook for two minutes. Then add the cornstarch mixture and stir until the sauce thickens and becomes glossy. Correct seasoning (you may wish to add more soy sauce or pepper) and add the sesame oil. Remove from heat and place on heated plates. Sprinkle with coriander and serve.
Nutrition Facts : @context http, Calories 298, UnsaturatedFat 15 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 716 milligrams, Sugar 2 grams, TransFat 0 grams
CRAB AND BLACK BEAN NACHOS
Waterfront BISTRO® Crab with organic black beans, Pepper Jack cheese and Safeway SELECT® Salsa.
Provided by Allrecipes Member
Time 20m
Yield 2
Number Of Ingredients 7
Steps:
- Combine the salsa, black beans and crab meat together in a 12 inch non-stick pan.
- Warm the mixture over a medium temperature, until the mixture is hot.
- Add the Pepper Jack cheese and heat through until melted.
- Pour crab-cheese mixture over tortilla chips, top with a dollop of sour cream and a garnish of green onions.
- Enjoy immediately!
Nutrition Facts : Calories 671.1 calories, Carbohydrate 53.4 g, Cholesterol 123.3 mg, Fat 35.5 g, Fiber 7.3 g, Protein 37.6 g, SaturatedFat 15.3 g, Sodium 1255 mg, Sugar 1.2 g
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