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5.0 from 24 votes

Scallion Ginger Cantonese Crab

I don’t claim that this Scallion Ginger Cantonese crab is an easy recipe to make, but follow these step-by-step directions and you'll be in for a real treat. This recipe tutorial will teach you how to prepare live crab for this iconic Cantonese crab dish.

Prep Time
25 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 2
Calories: 392 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

  • 3 live blue crab (or similar)
  • 2 tablespoons all purpose flour
  • 6 tablespoons 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

    Cup of Yum
  1. Clean and prep the crabs for cooking (see step-by-step instructions within this post).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Calories 392kcal (20%) Carbohydrates 10g (3%) Protein 18g (36%) Fat 29g (45%) Saturated Fat 2g (10%) Cholesterol 36mg (12%) Sodium 1051mg (44%) Potassium 240mg (7%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 240IU (5%) Vitamin C 10.5mg (12%) Calcium 56mg (6%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 2Serving

Amount Per Serving

Calories 392

% 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.