| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs, Grains, Meats | Korean | Seafood | 4 | Servings |
INGREDIENTS
| 3 | Red crabs | |
| 1 | t | Rice wine |
| 1 | Egg | |
| 2 | T | Corn oil |
| 1/2 | c | Green beans |
| 1 | T | Rice wine |
| 1 | T | Soy sauce |
| 1/2 | c | Beef broth |
| 1/2 | t | Salt |
| 1/2 | t | Sugar |
| 1/4 | t | Pepper |
| 1 | T | Cornstarch |
INSTRUCTIONS
(1) Scrub fresh red crabs with brush to clean and steam 5 minutes in boiling, salted water. Break shells, remove meat and sprinkle meat with wine. (2) Parboil green beans in salted, boiling water for 2 minutes and cut diagonally. (3) Beat egg, add dash of salt and mix with crab meat. (4) Preheat oil in frying pan, pour (3) into pan, and fry slowly. (5) Mix oil, wine and soy sauce in pan and saut green beans in this sauce. Add beef broth to green beans and season with salt, sugar and pepper Dissolve 1 tablespoon cornstarch in 2 tablespoons water and add to green bean mixture, stirring 1 minute until it thickens. (6) Place fried crab meat (4) on serving dish and pour sauce (5) over. : by Bok Jin Han Variation: *Crab meat can be dried and used in making soup with white radish. It can also be used in soups with seaweed or in making seaweed salad. From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 87
Calories From Fat: 62
Total Fat: 7g
Cholesterol: 47.3mg
Sodium: 598.9mg
Potassium: 100.1mg
Carbohydrates: 5.9g
Fiber: <1g
Sugar: <1g
Protein: 2.4g