Drunken Crab (In honor of California's crab season starting Nov. 15th)

4 whole large crabs (3.5 lbs), rinsed, cleaned, and cut in half.
2 Tbl.   safflower oil or lard
1/2 tsp. salt
1/2 tsp. pepper
1 tsp.    sesame oil, dark
2 ea.     garlic cloves, crushed
1 lg.      white onion, cut into wedges
1 lg.      tomato, cut into wedges
1 ea.     red chili, sliced
8 oz.     beer (I use a Pilsner)
1 c.       watercress

Fry crabs in safflower oil (or lard), salt, pepper, sesame oil and garlic over very high heat for 5 minutes. Add onion, tomato and chili. Stir fry quickly and add beer. Cover and simmer for 10 minutes or until crabs are cooked. Serve garnished with watercress. NOSH!