Name: Crab Casserole in a Clay Pot
Ingredients: 1 1/2 pound 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

Crab Casserole in a Clay Pot

Cooking MethodPressure Cooker

Ingredients

1 1/2 pound 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

Instructions

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.