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.