SCALLION GINGER CANTONESE CRAB
This Scallion Ginger Cantonese Crab recipe isn’t the simplest, but if you follow the instructions carefully, you’ll be rewarded with a delicious meal. The recipe’s most challenging step is, uh…transporting and prepping the crab. Once you get past that initial hurdle, cooking is a breeze. In reality, due to the rapidity of the cooking process, you must have everything ready before turning on the burner.
Many people have attempted to prepare this dish, but they have failed miserably, and this is the most detailed, step-by-step, authentic recipe you will ever come across. I made this ginger scallion primarily for Sarah and Kaitlin, and I wanted to make sure they had access to it. The recipe for Cantonese crab won’t be lost to future generations. Trying a few times will show you that it’s not that difficult! People always assume they’ve been to Chinatown when I serve this dish.
Get live crab at a good fish store before anything else. The second option is the supermarket, but I’ve found that it’s difficult to obtain fresh crab in the supermarkets I have visited. When blue crabs are in season, which is usually in late summer in the United States, I prefer them. It’s August to September in Beijing. The use of lake crabs would necessitate a different cooking method for this recipe.
Whether you get male or female crab depends on the season and whether or not you prefer crab roe, which enhances the flavor of the dish. The fishmonger. The female crabs didn’t have any roe when I made this recipe, but it’s a good idea to collect some when they do. Either looking at the crab’s roe or looking under the flap on the bottom will reveal the difference. A skilled fishmonger can help here, as females typically have a larger flap than males. They may also be able to assist you with the preparation of the crabs. If so, continue reading!
- 6 tablespoons of oil
- 4-5 slices of ginger
- 4 scallions
- 3 tablespoons of shaoxing wine
- 3 live blue crab
- 2 tablespoons of all-purpose flour
- 2 teaspoons of soy sauce
- 1/8 teaspoon of sugar
- 1/8 teaspoon of white pepper
- Crabs need to be cleaned and prepped for cooking (see step-by-step instructions within this post).
- Crab halves should be lightly dredged in flour before being cooked. Claws and shells should be placed on a separate dish. Over the remaining crab pieces, sprinkle the remaining flour.
- In a wok, add 4 teaspoons of oil and spread it throughout the wok to ensure uniform heating. When the wok reaches the right temperature, you’ll notice a small amount of smoke coming from it. To finish cooking the crab, rapidly add the large chunks to the wok and scatter the clams and claws about the outside of the pan. Then, with the heat on high, quickly tilt the wok in a circle to distribute the oil evenly among the crab pieces. Use a spatula to roll the pieces in the oil for an additional 15 seconds after this. Set aside on a cooling rack or a piece of parchment paper.
- In a wok, add 2 tablespoons of olive oil and cook the ginger pieces until they begin to caramelize (15 seconds). Then, add half of the scallions and cook for another 15 seconds.
- Make sure your wok is hot and ready to go before you add the crab; you’ll want to toss it around with a spatula to get it to sizzle nicely. To begin, stir in the wine in a circular motion around the wok for about 10 seconds, then quickly cover the wok and lower the heat to medium-low. Cook the crab for 2 to 3 minutes at a time. To get the “wok hay” flavor, it’s ideal to keep a lid on top of the wok and tilt it, so the liquid hits the hot sides, and you can hear and see a sizzle. Heat is too low if there is no sizzling.
- Make sure the crab is completely covered in scallions. Sugar, white pepper, and soy sauce are all that are needed. For another 10 seconds, mix everything together thoroughly. Now it’s time to eat!