Ginger Scallion Crab

Name: Ginger Scallion Crab
Prep time: 45 min
Cook time: 35 min
Yield: 4 serving
Ingredients: 4 fresh blue crabs; 5 lices ginger; 5 cloves garlic; 4 ticks green onion; 1 large egg white; ¼ cup cornstarch; 2 cups vegetable oil; 1 tablespoon sesame oil; 1 tablespoon cooking rice wine; ¼ teaspoon salt; ½ teaspoon sugar; ⅛ teaspoon white pepper; 1.5 teaspoons soy sauce; 1 cup water; ½ tablespoon cornstarch; 2 tablespoons water

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5.0

12 reviews

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Prep Time
45 mins
Cook Time
45 mins
Servings
4
Calories
237 kcal
Course
Main Course
Cuisine
Asian, Chinese

Ginger Scallion Crab

Leo Ortega

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Tasty homemade ginger scallion crab stir fry is a classic Cantonese cuisine. Wanna know how to prepare a crab and make Chinese crab stir fry recipe?

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Ingredients

Servings

4 fresh blue crabs
5 lices ginger
5 cloves garlic
4 ticks green onion

Deep Fry Crab:

1 large egg white
¼ cup cornstarch (Use for dusting the crabs)
2 cups vegetable oil (For deep frying crabs)

Sauce:

1 tablespoon sesame oil
1 tablespoon cooking rice wine
¼ teaspoon salt
½ teaspoon sugar
⅛ teaspoon white pepper
1.5 teaspoons soy sauce
1 cup water

Thicken sauce:

½ tablespoon cornstarch
2 tablespoons water

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Instructions

If you have alive and active crabs, I recommend putting them in the refrigerator for 1-2 hours before handling the crabs. Remove the claws and cut the pointy legs. (I used 4 blue crabs. And, some people like to use a knife to mash the claw a little bit, so it can absorb the sauce when cooking.)
Open the shell.
Take out the roe and use it later. Or, you can use to make congee.
Open the flap at the back of the crab and remove it. Remember to scrub the back of the crab.
Cut the crab into half and take out the roe (save it for later) and remove the gills (don't eat the gills).
Remove and discard the stomach.
Take out the roe on the shell and cut the front shell a little bit.
After all, wash and scrub the crabs to remove dirt and mud.
Cut 4 sticks of green onion into half and strips.
Peel off 5 cloves of garlic and use the knife to smash the garlic.
Beat 1 large egg white, then dip the crab into the egg white.
After, put ¼ cup of cornstarch in the container. Dust crab with cornstarch.
Pour 2 cups of vegetable oil into the wok.
Turn on medium low fire. Use wooden chopsticks to test if oil is hot enough. You will see some bubbles around the wooden chopsticks when the oil is hot enough. Or, use a thermometer to test oil around 350F.
Deep fry the leg parts, then the claws and shells.
Slightly deep fry the crabs until it changes to an orange red color. (Don’t need to fully cook them at this point because you will stir fry it later.)
Pour 1 tablespoon of sesame oil into the wok. Add 5 slices of ginger. Then, add 5 cloves of garlic. Stir fry them a little bit. (If you are worried about sesame oil being heated up, use vegetable oil to stir fry ginger and garlic. You can add some sesame oil after cooking.)
Then, add 4 sticks of green onion, the top part.
Next, put the deep fried crabs into the wok.
After that, add 1 tablespoon of cooking rice wine, 1.5 teaspoon of soy sauce, ¼ teaspoon of salt, ½ teaspoon of sugar, ⅛ teaspoon of white pepper and 1 cup of water. Stir it a little bit and cover the lid for 2-3 minutes.
The following step, put the roe into the wok. Keep stir frying the crabs.
In a small container, add ½ tablespoon of cornstarch and 2 tablespoons of water. Mix it well.
Lastly, pour the cornstarch mixture and keep stir frying the crabs until the sauce is thickened or less sauce. Then, add the bottom part of the green onion, mix it and ready to serve.

Notes

If the crabs are alive and very active, refrigerate them for 1-2 hours. This can help slow down their activity and make it easier to prepare them.
First cut the claws, then pointy legs.
After that, open the shell, take out the roe and save for later.
Cut the flap at the back of the crab and cut it into half. Then, remove the gills and stomach on the shell. (Don’t eat the gills and stomach discard them.)
Wash and scrub the dirt and mud.
The preparation of live crabs is quite a work, you can always buy some that are already prepared at Asian markets.
Dip crab into egg white and dust with cornstarch. This can prevent the protein loss when you cook the crabs.
Deep fry or pan fry the crabs until it changes orange red color. (Don’t need to fully cook them at this point because you will stir fry it later.)
Stir fry fried crab with ginger, garlic and scallion. Add sauce and water, cover the lid for 2-3 minutes. After that, add the crab roe and keep stir frying them. Pour cornstarch mixture until the sauce is thickened.
You don't have to add the roe at the end. You can use it for congee if you like.

Nutrition Information

Show Details

Calories 237kcal (12%) Carbohydrates 11g (4%) Protein 2g (4%) Fat 22g (34%) Saturated Fat 15g (75%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Cholesterol 1mg (0%) Sodium 298mg (12%) Potassium 49mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 11IU (0%) Vitamin C 2mg (2%) Calcium 12mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 237 kcal

% Daily Value*

Calories	237kcal	12%
Carbohydrates	11g	4%
Protein	2g	4%
Fat	22g	34%
Saturated Fat	15g	75%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	3g	15%
Cholesterol	1mg	0%
Sodium	298mg	12%
Potassium	49mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	11IU	0%
Vitamin C	2mg	2%
Calcium	12mg	1%
Iron	1mg	6%