For the crab congee, place the rice in a large preheated wok or skillet. Pour in the fish stock and bring to a boil.
Reduce heat and simmer gently for 1 hour, stirring occasionally.
Add sliced Chinese sausage, crab meat, chopped green onion and chopped cilantro and cook for another 5 minutes.
Add a little water if the congee (porridge) becomes too viscous and stir properly.
Pour into warmed serving bowls, sprinkle with freshly ground black pepper and serve the crab congee hot.