CRAB: Once you've overcome the problem of handling live crab, this is a simple recipe to follow.

CRAB WITH BLACK BEANS SAUCE:

2 large live crabs or 3 small ones                                

3-4 cloves garlic, crushed                               

1 tbsp. good quality fermented black beans****                    

3-4 thin slices ginger

3 stalks green onion, cut into long pieces                    

½ onion, thinly sliced

2 tbsp. cooking oil

seasoning:

    2 tbsp. dark soy sauce                                            

    2 tbsp. rice wine or dry sherry

    ½ tsp. salt                                                    

    1 tsp. sugar

    ½ cup water

    ½ tbsp. tapioca starch mixed with    3 tbsp. water

Clean and prepare crabs as in “how to prepare crab” recipe. Cut each crab into 2-3 pieces through the length of the body. Crack the claws with a cleaver or by means of a nutcracker. Soak black bean in warm water to soften; then mince beans slightly.

In wok or large deep saucepan, heat oil over high heat until very hot. Add garlic, ginger, green onions and black beans. Cook until fragrant, 30 seconds to 1 minute. Add crab, putting them meat side down in pan. Cook without stirring for 1-2 minutes. Add seasoning ingredients. Cover pan and reduce heat to medium. Cook 10 minutes then uncover pan and stir-fry mixture a few times. Check and adjust seasoning. Add starch solution add into hot liquid in pan. Cook until sauce is thickened. Serve right away.

**** Black beans may be omitted if preferred. In that case reduce sugar in seasoning to ½ tsp.****