By Chef Al Levinsohn
owner of the Kincaid Grill and host of "What's Cookin'?"
4 Portions
4 pounds Red King Crab Leg Sections, cut into 3-inch lengths, in shell
Black Bean Sauce
3/4 cup Garlic Black Bean Sauce
1/4 cup Hoisin Sauce
1/4 cup Water
2 tbsp. Peanut Oil
1 tbsp. Red Chili Julienne
Garnish
2 tbsp. Chopped Parsley
Prepare sauce, combine all ingredients and set aside.
Heat wok with peanut oil until a light haze forms. Add crab sections and sauté until heated through. Add black bean mixture and stir to combine. Heat through and serve immediately. Garnish with chopped parsley.
