Soft-Shell Crabs with Chinese Hot Garlic and Black Bean Sauce

Preparation info

  • Serves

    four

    • Difficulty

      Easy

Appears in

Tom Fitzmorris's New Orleans Food

Tom Fitzmorris's New Orleans Food

By Tom Fitzmorris

Published 2018

  • About

It surprises some Orleanians (who tend to think that all our favorite dishes originally came from our city) that crabs are also much enjoyed in Southeast Asian coastal cuisines, from Thailand to China, and throughout the Indonesian archipelago. And Southeast Asian cooks know what we know: that the crabs must be fried somewhere along the line. This is a spicy Chinese approach to the delectable beasts, with a sauce that doesn’t overwhelm.