Instructions: Remove the tail flap stomach sac and feathery gills from the crab.

Using a heavy knife or cleaver cut the crab shell included into large pieces.

Heat the oil in a wok or large frying pan.

When it is hot add the black beans garlic ginger and spring onions and Stir fry quickly.

Then add the pork and stir fry for one minute.

Add the crab pieces and the rest of the ingredients except the eggs and the sesame oil.

Stir fry the mixture over a high heat for about 10 minutes.

Combine the eggs with sesame oil and then mix this into the crab mixture stirring slowly.

There should be light strands of egg trailing over the crab mixture.

Turn it on to a large warm serving platter and serve.

It is perfectly good manners to eat the crab with your fingers but I suggest you have a large bowl of water decorated with lemon slices on the table so that your guests can rinse their fingers.

Good with plain steamed rice and Braised Spicy Aubergines.

This recipe can only be made with fresh crabs in the shell since the shell has to protect the delicate crabmeat during the Stir frying process. If you cant get crab in the shell use prawns instead. I have added some minced pork which helps to stretch the crab which can be expensive. (Of course you can always use just crab if you are feeling extravagant.)

Serves 4

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