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To: steve wong who wrote (35975)	11/20/2000 3:18:41 PM
From: donald sew	Read Replies (3) \| Respond to of 42787

Steve, >>>> Do you have a great Chinese recipe? I always liked the creamy sauce used in the restaurants <<<< If you are talking about Cantonese style crabs: Garlic - lots of it Black bean - say 3:2 black bean to garlic(mush it up) a little minced ginger oyster sauce dark soy wine 1/2 pound ground pork corn starch(dissolved into a thin paste, not too watery) chicken stock if you like it spicey add the pepper with the garlic/black bean Crabs - 1) pull the back off 2) cut the claws off 3) chop the small legs off 4) pull off the fins 5) crack the shell of the claws 6) half the body Im really a pro at cleaning crabs while they are still alive, and I do about a dozen in 6-8 minutes. Its a mess though In a hot pan brown the garlic and black beans until the aroma hits ya. DONT BURN IT Then add the ground pork and fry it partially. Add just the bodies of the crabs and claws first. Add boiling chicken broth with the rest of the ingrediants except the starch. It could be several cups of broth. Take the shells and neatly place on top with the cavity facing down, cover and bring to a boil. Once the shells turn read(blue claw crabs), then add the starch and mix thoroughly so the sauce covers all the crabs evenly. garnish with chopped scallions, and get ready to get messy. ggggggggg