Busters Recipes

Crab Casserole in a Clay Pot

Yield: 4 servings

1 1/2 lb Fresh whole crab, preferably live
2 tb 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 tb Fermented black beans
2 Fresh red chili peppers, seeded and shredded
3 tb Rice wine
2 tb Light soy sauce
1/2 c Rich Chicken Stock


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.