Scallion Ginger Cantonese Crab
User Reviews
5
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Prep Time
25 mins
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Cook Time
10 mins
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Total Time
35 mins
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Servings
2
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Calories
392 kcal
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Course
Main Course
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Cuisine
Chinese
Scallion Ginger Cantonese Crab
Description
This recipe involves preparing live blue crabs by cleaning and halving them, then lightly dredging the pieces in all-purpose flour for a light crust. The crab is quickly stir-fried in a very hot wok with neutral oil to develop a crisp texture while maintaining a tender interior. Claws and shells are spread around the wok to cook evenly.
After removing crab pieces, the wok is cleaned and replenished with oil to sauté sliced ginger and scallions. Shaoxing wine, soy sauce, sugar, white pepper, and a small pinch of sugar provide a savory, slightly sweet sauce that coats the crab, delivering an aromatic balance of flavors. The technique relies on high heat for quick cooking and to preserve the fresh seafood taste complemented by pungent ginger and scallion notes.
This dish suits serving immediately for maximum crispness and savoriness, making it a traditional element of Cantonese seafood cuisine that showcases the crab’s natural sweetness and aroma from aromatics and seasoning.
Ingredients
- 3 blue crab or similar, live
- 2 tablespoons all-purpose flour
- 6 tablespoons neutral cooking oil generic cooking oil
- 4-5 lices ginger
- 4 scallions
- 3 tablespoons Shaoxing wine (measure it out in a small cup before you start cooking)
- 1/8 teaspoon sugar
- 1/8 teaspoon white pepper
- 2 teaspoons soy sauce
Instructions
- Clean and prep the crabs for cooking (see step-by-step instructions within this post).
- Take each of the crab halves and lightly dredge each large piece in a light coating of flour. Transfer to a clean plate along with the claws and shells. Sprinkle the remaining flour over the crab pieces.
- Heat a wok with 4 tablespoons of oil, spreading the oil around the wok so it heats evenly. You know you have reached the right temperature when you start to see just a little (not a lot!) of smoke on the sides of the wok. Now quickly place each of the large pieces of crab in the oil and spread the claws and shells around the outside portion of the wok. Next, quickly tilt the wok around in a circle to get the oil spread around to all of the crab pieces, keeping the heat on high. After another 15 seconds of this, use a spatula and roll the pieces around the oil for another 15 seconds. Turn off the heat and remove to a plate or small sheet pan.
- Clean the wok, add 2 tablespoons of oil and toss in the ginger pieces until they are just starting to caramelize (15 seconds) and then add half of the scallions – use the white pieces for this step.
- Keep the heat on high and move quickly to add the crab to wok and toss the crab around with your spatula to get some good sizzle. After about 10 seconds, add the wine in a circle around the pan and immediately cover the wok and turn the heat down to medium. Let the crab cook for 2-3 minutes. During this process, it is best to hold the cover and tilt the wok so the liquid hits the hot sides of the wok and you hear and see a sizzle generating that elusive “wok hay” flavor. If you have no sizzle, the heat is too low.
- Remove the cover and spread the rest of the scallions over the crab. Add the sugar, white pepper and soy sauce. Give everything a good mix for another 10 seconds. Plate and serve!
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 10g | 3% |
| Protein | 18g | 36% |
| Fat | 29g | 45% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 36mg | 12% |
| Sodium | 1051mg | 44% |
| Potassium | 240mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 240IU | 5% |
| Vitamin C | 10.5mg | 12% |
| Calcium | 56mg | 6% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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