* Note: Fermented black beans, available at Asian or Chinese markets. If the crab is alive plunge it into boiling water and simmer for 15 minutes. If the crab has been pre-cooked you may omit this step. Remove the shell and clean out the crab by removing the long spongy grey gills. Leave the rest of the roe and liquid in the crab. Break the legs off the crab, leaving them whole, then break the body into four pieces. Heat a wok and add the oil and the garlic. Rinse the black beans quickly and add them to the wok. Chow (stir-fry) this for just a moment, then add the rest of the sauce ingredients. Chow until all is hot, then add the crab pieces. Stir-fry for a couple of minutes and add the green onions. Chow until all is hot and stir in the egg. Stir until sauce thickens a bit. Serve immediately. Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 06-17-1992 issue - The Springfield Union-News Formatted for MasterCook by Joe Comiskey, aka MR MAD - firstname.lastname@example.org -or- MAD-SQUAD@prodigy.net 07-17-1994 Recipe by: Jeff Smith
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 4|
|Calories from Fat: 108 (54%)|
|Amt Per Serving||% DV|
|Total Fat 11.9g||16 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 3.9g|
|Cholesterol 76.9mg||24 %|
|Sodium 385.8mg||13 %|
|Potassium 429.8mg||11 %|
|Total Carbohydrate 12.2g||4 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 9.8g|
|Protein 10.8g||15 %|
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Calories per serving: 201
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