ginger, the size of a thumb, chopped
3 cloves of garlic
1 T. red pepper flakes
1 T. sesame oil
1 T. vegetable oil
1/4 C. Lee Kum Kee Black Bean Garlic Sauce (found in Asian aisle at most grocery stores)
1/4 C. soy sauce
2 T. corn strach
1 C. chicken broth
3 dungeness crabs, steamed and cleaned, broken into pieces at all joints with body quartered. Gently hammer all of the legs to make cracks for the sauce to get into the shells.
Make choy sauce and set aside by combining the soy sauce, corn starch and chicken broth.
Heat both oils in a wok over medium heat and saute ginger, garlic and red pepper flakes. Add the black bean sauce and turn off heat. (You could do everything up to this point before guests arrive and leave wok on stove with no heat).
Add crab to the wok and turn up to medium high heat and heat until the crab is hot. Add choy sauce to the woke and cook until thickened, 3-5 minutes. Put wok on table and serve hot with plenty of garlic bread and sweet & sour cucumber slaw.