Ginger Scallion Crab 薑蔥炒蟹

A classic Cantonese stir-fried crab dish featuring fresh crab wok-fried with aromatic ginger and green onions, offering a fragrant and savory experience.

Nutrition (per serving)

Ingredients

• Fresh crab (Dungeness or mud crab recommended)
• Ginger
• Green onions
• Garlic
• Light soy sauce
• Oyster sauce
• Shaoxing wine
• Cornstarch
• Sugar
• White pepper
• Cooking oil
• Water (for cornstarch slurry)
• Water (for cooking)

Steps

1. Clean the fresh crab thoroughly. Remove the shell, gills, and any other inedible parts. Chop the crab body into large pieces, keeping the claws attached. Lightly coat the crab pieces with cornstarch.
2. Slice ginger, cut green onions into segments, and mince garlic. In a small bowl, combine light soy sauce, oyster sauce, Shaoxing wine, sugar, white pepper, and cornstarch with water to make a sauce slurry.
3. Heat cooking oil in a large wok over high heat. Add the coated crab pieces and stir-fry for 3-4 minutes until they turn orange and slightly crispy. Remove the crab from the wok and set aside.
4. In the same wok, add a little more cooking oil if needed. Add sliced ginger and minced garlic. Stir-fry for 30 seconds until fragrant. Then add the white parts of the green onions and stir-fry for another 30 seconds.
5. Return the fried crab to the wok. Pour in Shaoxing wine and stir briefly. Add water. Cover and cook for 5 minutes to steam the crab through.
6. Stir the prepared sauce slurry well and pour it into the wok. Stir quickly until the sauce thickens and coats the crab evenly.
7. Add the remaining green onion segments and toss gently for 15 seconds. Serve immediately.

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