Crab Casserole in a Clay Pot

Here is an interesting, innovative technique employed by Hong Kong chefs. The clay pot is traditionally used for the long simmering and braising of foods; nowadays, however, it is as often employed to infuse intense flavours over high heat in a short time, as in this recipe. This classic Cantonese dish is given a new twist; the fresh crab is stir-fried with aromatic seasonings and then quickly finished over a high heat in the covered clay pot. The pungent black beans permeate the rich crabm