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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Crab Casserole In A Clay Pot

Recipe Tags: Casserole Recipes

Date Added: January 04, 2014


1 1/2 Pounds Crabs 1 1/2 Pounds Fresh whole crab preferably live
2 Tablespoons Peanut Oil 2 Tablespoons Peanut oil or to taste
5 Unit Garlic 5 Unit Unpeeled garlic cloves crushed
2 Unit Fresh Ginger 2 Unit Unpeeled fresh ginger slices 1/4 inch thick
3 Unit Scallions 3 Unit Whole scallions cut into 2-inch pieces
3 Tablespoons Black Beans 3 Tablespoons Fermented black beans
2 Unit Red Chili Peppers 2 Unit Fresh red chili peppers seeded and shredded
3 Tablespoons Rice Wine 3 Tablespoons Rice wine or dry sherry
2 Tablespoons Light Soy Sauce 2 Tablespoons Light soy sauce
1/2 Cup Chicken Stock 1/2 Cup Rich Chicken Stock
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1. Well here it is, in all its glory.

2. I've included Hom's method for making stock both because it's good and to give more of a feel for the book.

3. Honk Kong is an extremely, almost excessively dynamic city and this is reflected in the food.

4. 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.

5. BTW, Michael my roommate and I were talking about this dish last night as we were munching up a plain old steamed Dungeness crab.

6. He said he *really* liked this recipe. I found it too heavy on the black beans and spices.

7. Here it is. You be da judge... ;-} Here is an interesting, innovative technique employed by Hong Kong chefs.

8. 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.

9. 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.

10. The pungent black beans permeate the rich crab meat, enhancing it and adding to its subtle flavors.

11. This delicious casserole is quite easy to prepare and turns an ordinary dinner into a special occasion.

12. If you are using a live crab, prepare it according to the technique on page 77.

13. [Rinse, scrub and steam for ten minutes. S.C.

14. ] Cut the body into quarters and lightly crack the claws and legs.

15. Heat a wok or large skillet until it is hot and add the oil.

16. Add the garlic, ginger, and scallions and stir-fry to flavor the oil.

17. Then add the black beans, chilies, and crab.

18. Stir-fry for2 minutes and add the chicken stock.

19. 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.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Peanuts, Soy, Shellfish, Beans, MSG, Poultry, Rice, Sulfites, Spring Onion, Garlic, Alcohol allergies.
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