📝 About This Recipe
A cornerstone of Cantonese seafood cookery, this dish celebrates the natural sweetness of succulent crab by pairing it with the aromatic warmth of ginger and the bright crunch of scallions. The crab is flash-fried to lock in its juices and then tossed in a savory, velvety sauce that clings to every crevice of the shell. It is a messy, hands-on masterpiece that captures the essence of 'wok hei'—the breath of the wok—making it a favorite for celebratory lunar New Year feasts and seaside banquets alike.
🥗 Ingredients
Main Ingredients
- 2 lbs Dungeness Crab or Blue Crab (cleaned and hacked into pieces, claws cracked)
- 1/2 cup Cornstarch (for dredging the crab pieces)
- 2 cups Peanut Oil (for shallow frying; or high-smoke point vegetable oil)
Aromatics
- 3 inch piece Fresh Ginger (peeled and sliced into thin coins or matchsticks)
- 6-8 stalks Scallions (cut into 2-inch lengths, whites and greens separated)
- 4 cloves Garlic (thinly sliced)
- 1 small Shallot (minced)
The Stir-Fry Sauce
- 1/2 cup Chicken Stock (unsalted or low-sodium)
- 2 tablespoons Shaoxing Rice Wine (dry sherry can be substituted)
- 1 tablespoon Light Soy Sauce
- 1 tablespoon Oyster Sauce
- 1 teaspoon Toasted Sesame Oil
- 1/2 teaspoon White Sugar
- 1/4 teaspoon Ground White Pepper
- 1 teaspoon Cornstarch (for thickening the sauce)
👨🍳 Instructions
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1
Clean the crab by removing the top shell (apron), gills, and guts. Rinse the body and legs thoroughly. Hack the body into 4-6 pieces and use a nutcracker or the back of a knife to gently crack the claws so the sauce can penetrate.
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2
Pat the crab pieces very dry with paper towels. Excess moisture will cause dangerous splattering when frying.
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3
In a small bowl, whisk together the chicken stock, Shaoxing wine, light soy sauce, oyster sauce, sugar, white pepper, and 1 teaspoon of cornstarch. Set aside.
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4
Place the 1/2 cup of cornstarch in a shallow bowl. Dredge the exposed 'meat' ends of the crab pieces in the cornstarch, shaking off any excess. This seals the juices in and helps the sauce stick later.
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5
Heat 2 cups of oil in a wok or deep skillet over high heat until it reaches approximately 375°F (190°C). You'll see light wisps of smoke.
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6
Carefully slide the crab pieces into the hot oil in batches. Fry for 1-2 minutes until the shells turn bright red and the cornstarch coating is crisp. Remove with a slotted spoon and drain on paper towels.
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7
Carefully pour out the hot oil into a heat-proof container, leaving about 2 tablespoons of oil in the wok.
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8
Reheat the wok over medium-high heat. Add the ginger slices and stir-fry for 30 seconds until fragrant and slightly browned.
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9
Add the garlic, shallots, and the white parts of the scallions. Stir-fry for another 30-45 seconds until you can smell the aromatics.
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10
Increase the heat to high and return the fried crab pieces to the wok. Toss vigorously to combine with the aromatics for 1 minute.
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11
Give the sauce mixture a quick stir to re-incorporate the cornstarch, then pour it over the crab. Stir-fry constantly for 1-2 minutes.
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12
As the sauce bubbles and thickens into a glossy glaze, add the green parts of the scallions and the sesame oil.
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13
Perform a final few tosses to ensure every piece of crab is coated in the thick, aromatic sauce.
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14
Transfer to a large warmed platter, pouring any remaining sauce from the wok over the top. Serve immediately while piping hot.
💡 Chef's Tips
Always use live crab for the best texture and sweetness; frozen crab can become mushy when stir-fried. Don't skip cracking the claws; if the shell is intact, the sauce won't reach the meat and the steam won't cook the inside evenly. Ensure your wok is very hot before adding the aromatics to achieve 'wok hei' (the smoky char flavor). If the sauce becomes too thick too quickly, add a splash more chicken stock or water to loosen it. Be generous with the ginger; it is the star aromatic that cuts through the richness of the seafood.
🍽️ Serving Suggestions
Serve with steamed jasmine rice to soak up the savory ginger-scallion gravy. Pair with a crisp, dry Riesling or a cold Tsingtao beer to balance the savory notes. Include a side of stir-fried bok choy or gai lan with garlic for a complete meal. Provide finger bowls with warm water and lemon slices, as this dish is best eaten with your hands. Offer a small dish of red vinegar or chili oil for those who like an extra kick of acidity or heat.