Ming Tsai and Jesse Stenger catching blue crabs in Md.

Yield: 4 servings

Ingredients:

6 blue crabs, shell off (save 4), prepped (gills out) and cut in half
1 lotus, peeled and cut into 1/4-inch slices
1 cup cornstarch
2 Tbs. fermented black beans, rinsed and chopped
2 Tbs. garlic minced
2 Tbs. ginger minced
2 jalapenos, de-stemmed and sliced
4 scallions, cut into inch lengths
1/2-cup shaoxing wine
1/2-cup white wine
2 Tbs. naturally brewed soy sauce
4 cups hot long grain rice
canola oil to cook
salt and black pepper to taste

Directions:

1. Fill 1/3 of a wok with oil and heat.
   
2. In a large bowl, season the crabs, crab shells and lotus and toss around in cornstarch.
   
3. Blanch the crab and lotus in the hot oil for 45-60 seconds and set aside on paper towels.
   
4. Dump out all but 2 Tbs. of oil and stir fry on high heat the beans, garlic, ginger, jalapenos and scallions for 1 minute.
   
5. Season mixture and add back the crab and lotus and deglaze with wines.
   
6. Reduce by 50% and add soy.
   
7. Check for seasoning.

Plating: Fill the shells with hot rice. On a large dinner plate, place shell in the middle and surround with three crab halves and lotus. Spoon on sauce.

Wine: Fruity, dry Pinot Gris, Trimbach or Sokol Blosser.

Copyright, 2000, Ming Tsai, All Rights Reserved