Crab Casserole In A Clay Pot

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C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains, Meats	Chinese	Ceideburg 2, Chinese, Seafood	4	Servings

INGREDIENTS

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

INSTRUCTIONS

Well here it is, in all its glory.  I've included Hom's method for
making stock both because it's good and to give more of a feel for  the
book. Honk Kong is an extremely, almost excessively dynamic city  and
this is reflected in the food.  The book is interesting because  he has
a finger on the development of the "new" Hong Kong cuisine and  notes
traditional recipes from which the ones in the book spring.  BTW,
Michael++my roommate++and I were talking about this dish last  night as
we were munching up a plain old steamed Dungeness crab.  He  said he
really liked this recipe.  I found it too heavy on the black  beans and
spices. Here it is.  You be da judge...  ;-}  Here is an interesting,
innovative technique employed by Hong Kong  chefs. 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 page 77.  [Rinse, scrub and steam for ten minutes.
S.C.] 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.
From "Fragrant Harbor Taste", Ken Hom, 1989 Fireside (Simon and
Schuster), New York.  ISBN 0-671-75444-0.  Posted by Stephen Ceideberg;
October 22 1992.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 312 Calories From Fat: 137 Total Fat: 15.5g Cholesterol: 100.4mg Sodium: 653.2mg Potassium: 1050.9mg Carbohydrates: 16.1g Fiber: 2.4g Sugar: 5.2g Protein: 31.8g