*  Exported from  MasterCook II  *
                        Crab Casserole in a Clay Pot
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Seafood
                 Ceideburg 2
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        Fresh whole crab -- preferably live
    2      tablespoons   Peanut oil
    5                    Unpeeled garlic cloves -- crushed
    2                    Unpeeled fresh ginger -- slices, 1/4 inch thi
    3                    Whole scallions -- cut into
    3      tablespoons   Fermented black beans
    2                    Fresh red chili peppers -- seeded and shredded
    3      tablespoons   Rice wine
    2      tablespoons   Light soy sauce
      1/2  cup           Rich Chicken Stock
 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.  T he book is interesting because he
 has a finger on the development of the “new” H ong Kong cuisine and
 notes traditional recipes from which the ones in the book s pring.
  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 c lay pot traditionally is used for the long simmering and
 braising of foods; nowa days, 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 quickl y finished
 over high heat in the covered clay pot.  The pungent black beans perm
 eate the rich crab meat, enhancing it and adding to its subtle
 flavors.  This de licious casserole is quite easy to prepare and turns
 an ordinary dinner into a s pecial 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, g inger, 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 c ontents 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.
                    - - - - - - - - - - - - - - - - - -