Brock Star Challenge: live blue crabs and a can of hot bean dip — this one's not for the faint of heart.
S.O.B.C. — Spicy Orange Bean Crab
Ingredients: Live South Texas blue crabs, hot bean dip, orange
Ingredients
- The Crabs:
- Live South Texas blue crabs
- For the Spicy Orange Bean Sauce:
- Gochujang
- Orange juice and rind
- Salt and pepper
- Cardamom
- Whole black peppercorns
- Hot bean dip
- Brown bean paste
- Black garlic
- Fresh basil
- For the Slaw:
- Bell peppers
- White onion
- Cherry tomatoes
- Rice wine vinegar
- White wine
- Hot honey
- Fresh basil
- To Serve:
- Toasted bread
Instructions
- Kill and clean the crabs (ikajime method): straight through the brain, remove the top shell, clean the gills, and save the brain and jelly. Cut into halves or quarters.
- In a ripping hot wok, add the crabs, then gochujang, orange juice and rind, salt, pepper, cardamom, and peppercorns.
- Stir in the hot bean dip, brown bean paste, and black garlic with a little water; cook down until thick. Finish with basil and more orange juice.
- For the slaw: toss thinly sliced bell peppers and onion with cherry tomatoes, rice wine vinegar, white wine, hot honey, and basil; let sit.
- Serve the crabs over the slaw with toasted bread on the side.
