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Crab Casserole In A Clay Pot
1 1/2 lb fresh whole crab, preferably live
2 tb peanut oil
5 unpeeled garlic cloves, crushed
2 unpeeled fresh ginger slices, 1/4 inch
3 whole scallions, cut into 2-inch pieces
3 tb fermented black beans
2 fresh red chili peppers, seeded and minced
3 tb rice wine
2 tb light soy sauce
1/2 c rich chicken stock
If you are using a live crab, rinse, scrub and steam for ten minutes.
Cut the body into quarters and lightly crack the claws and legs.
Heat a wok or large skillet until it is hot and add the oil. Add
the garlic, ginger, and scallions and stir-fry to flavor the oil.
Then add the black beans, chilies, and crab. Stir-fry for2 minutes
and add the chicken stock. Turn the contents of the wok into a
clay pot or casserole, cover, and cook over high heat for 5 more
minutes or until the crab shell turns bright red. Serve immediately.
Makes 4 servings.
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Claypot Crab