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Seafood
Casseroles
Crab Casseroles

Kat's Live Crab Beans Casserole

1 1/2 lb Fresh whole crab, preferably live
2 tbl Peanut oil
5 x Unpeeled garlic cloves, crushed
2 x Unpeeled fresh ginger, slices, 1/4 inch
3 whl scallions, cut into
    pieces
3 tbl Fermented black beans
2 x Fresh red chili peppers, seeded and shredded
3 tbl Rice wine
2 tbl Light soy sauce
1/2 cup Rich Chicken Stock

 Method :
The clay pot traditionally is used for the long simmering and braising of foods; nowadays, however it is as often used to infused intense flavors over high heat in a short length of time, as in this recipe. the classic Cantonese dish is given a new twist; the fresh crab is stir-fired with aromatic seasonings and then quickly finished over high heat in the covered clay pot. The pungent black beans permeate the rich crab meat, enhancing it and adding to its subtle flavors. This delicious casserole is quite easy to prepare and turns an ordinary dinner into a special occasion.
If you are using a live crab, prepare it according to the technique on 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 for 2 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.