Instructions: Put crab in a basin of salted water and let it swim around for 15 minutes or so. Drain and rinse. Grasp all four legs and the claw on each side of the body from behind and crack the underside of the crab against the sharp edge of a sink or cutting board, stunning the crab. Holding all legs in one hand, pull off top shell. Remove and discard mouth parts, and snip off and discard lungs. Cut body of crab in half; then cut each half into sections with one leg attached to each section. Crack each leg, dip exposed parts of the body in flour, and set aside. Gently crack large claws.

Lightly chop black beans; combine them with ginger, garlic and wine in a small bowl and set aside. Mix chicken stock with soy sauce, sugar and salt, and set aside. Beat eggs lightly and set aside.

Add three cups oil to a wok and heat it. When it is very hot, add top shell of crab and cook just until it turns red, then remove to drain. Add body of crab to hot oil, and cook for one to two minutes. Then add claws and cook for another 30 seconds. Remove all crab pieces to drain.

Pour off all the oil, wipe wok clean and reheat. Add about 1/4 cup oil. When it is hot, add pork and cook, stirring, just until grains have separated. Add black bean mixture and stir until fragrant. Add seasoned stock and bring to a boil. Stir cornstarch mixture, and add it. Cook, stirring, until sauce has thickened and is clear and bubbling. Add scallions and crab bodies and claws, and cook until piping hot, about one minute. Turn off heat and stir in beaten egg. Place large shell upside down, like a bowl, in the center of a large platter. Arrange rest of ingredients on top of it, and serve.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.