Recipes

Fermented Black Bean-Braised Louisiana Blue Crab

Michael Gulotta

Chef/Partner

Mopho

New Orleans
La.
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Menu Price: 
$18.00
Food Cost: 
27%
Yield: 
12 servings
Ingredients: 
8
each
Gumbo Crabs, Split and Lightly Crushed
2 c, divided, plus as needed
Neutral Oil
2
c
Flour
2
each
Yellow Onion, Medium, Diced
1/2
c
Crab Paste
1
each
Bell Pepper, Diced
1
each
Celery, Diced
5
each
Garlic Cloves, Minced
1
inch
Ginger, Peeled, Minced
1
tbs
Chili Paste
1/2
c
Fermented Black Bean Paste
21/2
qt
Shellfish Stock or Water
1
each
Lemongrass Stalk, Beaten With Back of Knife
2
each
Makrut Lime Leaf
1/2
each
Chinese Cinnamon Stick
1/2
tbs
Freshly Ground Black Pepper
1
tbs
Dried Fermented Black Beans, Rinsed
1/2
c
Fish Sauce
As needed
Lime Juice
As needed
Hot Sauce
As needed
Salt
1/2
c
Scallions, Thinly Sliced, White Bases Reserved
6
Oz
Andouille Sausage, Sliced Into Thick Coins
8
each
Okra, Sliced Into Thick Coins
1
Lb
Jumbo Lump Blue Crab Meat, Picked of All Shells
1/2
c
Cilantro Stems, Chopped
8
c
Louisiana Popcorn Rice, Cooked
1

In a heavy-bottomed saucepot over medium-high heat, toast crab shells in 1/2 cup oil. Once shells are deep red in color, remove them from pot with a slotted spoon and set aside.

2

To pot, add remaining 1 1/2 cups oil and flour to make a roux. Continue to stir roux over medium-high heat until it is a dark chocolate brown and smells nutty, about 20 minutes. To hot roux, stir in onions and crab paste and let toast for 2 minutes. Caramelization of natural sugars in onion should turn roux almost black. Next, add pepper, celery, garlic, ginger and chili paste. Continue to stir mixture over medium-high heat for another 5 minutes.

3

Stir in black bean paste and then whisk in stock. Tie lemongrass stalk, lime leaf and cinnamon stick together with 1 foot butcher’s twine and drop into pot, leaving end of string tied loosely to a pot handle for easy removal. Finally, add toasted gumbo crabs back to pot along with black pepper and dried fermented black beans. Bring sauce to a simmer, stirring regularly to prevent scorching.

4

Reduce heat to medium-low and simmer for 45 minutes, skimming and discarding any skin that forms on top. To finish, season sauce to taste with fish sauce, lime juice, hot sauce and salt.

5

After you’ve sliced green tops off scallions, remove roots from white bases and split bases lengthwise. Set a sauté pan over medium-high heat and add a small amount of neutral oil. Season bases with salt and pepper and add them to pan along with andouille and okra. Pan roast for 5 minutes, or until andouille is caramelized and onion bases are tender. Shake pan occasionally to prevent scorching.

6

Add picked crabmeat and cilantro stems to finished sauce and remove pot from heat. (Once crabmeat is added to sauce, do not bring it back to a simmer, as this will overcook meat.) Serve generous portions of sauce over rice, being sure to include half of a whole gumbo crab with each serving. Garnish with roasted scallion whites, seared andouille, okra and sliced scallion tops.

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