Category: Holiday Recipes, Main-Course Recipes
Cuisine: Chinese Cuisine
Cooking Method: Braising, Frying, Stir-Frying
Yields:
6 Servings
Difficulty: Medium
Prep Time: 20 Mins
Cook Time:
15 Mins
Total Time:
35 Mins
Ginger and scallions are common seasonings in Chinese cuisine. They not only add fragrance and texture to the food but also help neutralize the fishy smell in some seafood. In the vicinity of the San Francisco Bay Area, there is a type of crab called Dungeness crab, and using ginger and scallions not only removes the fishy odor of the crab but also enhances the freshness and aroma of the crab meat. Therefore, stir-fried Dungeness crab with ginger and scallion has become a classic delicacy.
Ingredients
Adjust Servings
- Sauce:
- Slurry:
Instructions
-
Combine the sauce ingredients in a small bowl. Set aside.
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Open the top shell and remove the gills, and intestines from the crabs and rinse them thoroughly.
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Chop each crab into four to six pieces using a cleaver, then dry them with a paper towel. Sprinkle cornstarch over the crab pieces and top shells, and toss until coated completely.
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Preheat a wok over high heat and add vegetable oil. Carefully add the cornstarch-coated crab pieces to the hot oil and fry until the crab begins to turn red, which usually takes about 2 minutes. Transfer the fried crab pieces to a big plate by a slotted spoon.
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Leave 3 tablespoons of oil in the wok and set the heat to medium-high. Sauté the ginger for 1 minute, then add the minced garlic and half of the scallion pieces, stir-frying for 30 seconds until the fragrance fills the air.
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Add the top shells and the crab pieces to the wok and saute for 30 seconds. Pour in the sauce mixture and 1 cup water to the wok. Cook it for 5 minutes, or until the crabs cook through.
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Add the slurry to the wok and stir-fry for 1 minute, until the sauce thickens and coats the crab pieces. Add the remaining scallions to the wok, mix well. Transfer the crab to a platter. Enjoy your Stir-fried Dungeness Crab with Ginger and Scallion!
