Crab Casserole in a Clay Pot
Submitted by smenard
Chinese clay pot crab stir-fried with fermented black beans, garlic, ginger, and scallions in rice wine and chicken stock. A dramatic, fragrant shellfish dish ready in 25 minutes.
YIELD
4 servingsPREP
10 minCOOK
10 minREADY
25 minThis is the kind of dish you see steaming in the center of a Cantonese banquet table, the clay pot lid lifted to release a rush of garlic, ginger, and fermented black bean aroma that makes the whole room lean in.
Whole crab gets quartered and cracked, wok-fried with five cloves of crushed garlic, ginger, and scallions, then tossed with black beans and chilies before being transferred to a clay pot with chicken stock to finish.
Five minutes later the shells have turned bright red and the sauce is intensely savory, salty, and just a little funky from the black beans. This is hands-on, messy, crack-the-shells-at-the-table eating at its best.
Chef Tips
- Use live crab for the freshest flavor. The shells turn vibrant red when cooked, which tells you they’re done.
- Rinse the fermented black beans briefly before using to remove excess salt while keeping their deep, earthy flavor.
- Have everything prepped before you heat the wok. This dish moves fast, and once the oil is hot, there’s no time to stop and mince garlic.
Ingredients
Directions
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 for 2 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.
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