Recipe - Crabs With Lobster Sauce

One fourth pound Ground pork
7 Garlic cloves, smashed
2 tablespoon Soy sauce
1 teaspoon Sugar
2 Chinese mushrooms, soaked,
drained and cut or sliced up
6 Hardshell crabs, such as
blue crabs
2 tablespoon Oil
5 sl Ginger
2 Scallions, chopped
2 tablespoon Fermented black beans,
soaked
2 tablespoon Dry sherry, about
1 teaspoon Thin soy sauce
One half cup Pork stock
1 tablespoon Cornstarch
2 Eggs, beaten
1 tablespoon Chinese toasted sesame oil,
about

Recipe By : Taste Show # TS4740

To pork add 1 minced garlic clove, a few tablespoons of water, a few
splashes of soy sauce, One half teaspoon sugar, and Chinese mushrooms.

Clean crabs, drain and plunge into a large pot of boiling water for 30
seconds. Remove, drain and scrub. Snap off claws, crack them and reserve.
Twist off apron, separate shell from body and remove gills, small legs and
stomach sac. Quarter bodies, leaving roe and tomalley intact.

Heat oil in a wok. Add ginger and garlic, half of scallion and drained
black beans. Push aside and add pork mixture. Stirfry, breaking up pork
and mixing well with other ingredients. Push aside, add crabs and a few
splashes of sherry. Mix together remaining One half teaspoon sugar, thin soy
sauce, stock and cornstarch. Add to wok and stirfry until sauce thickens.
Remove from heat. Add eggs and sesame oil. Transfer to a serving platter.
Garnish with remaining scallion and serve immediately.

Yield: 4 servings as part of a Chinesestyle Dinner

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Taste Show #TS4742 Posted to MCRecipe Digest V1 #614 by Peggy Morgan
75402.3465@compuserve.com on 97