Crab Casserole in a Clay Pot
Yield
4 servingsPrep
10 minCook
10 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
crab, live in shell
|
* |
| 2 | tablespoons |
peanut oil
|
|
| 5 | each |
garlic cloves
crushed |
|
| 3 | each |
scallions, spring or green onions
cut up |
|
| 3 | tablespoons |
black beans
|
|
| 3 | tablespoons |
rice wine
|
|
| 2 | tablespoons |
soy sauce, light
|
|
| ½ | cup |
chicken broth
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
crab, live in shell
|
* |
| 3E+1 | ml |
peanut oil
|
|
| 5 | each |
garlic cloves
crushed |
|
| 3 | each |
scallions, spring or green onions
cut up |
|
| 45 | ml |
black beans
|
|
| 45 | ml |
rice wine
|
|
| 3E+1 | ml |
soy sauce, light
|
|
| 118 | ml |
chicken broth
|
|
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.
