Cherry & Dennis Recipes
Stir-Fried Crab with Ginger and Scallion
่่ฅ็่น
Recipe overview
Fresh crab is seared at the cut edges, then stir-fried and briefly braised with ginger and scallion. Careful handling, cold storage and thorough cooking are essential when preparing whole crab.
01
Ingredients
Main ingredients
- 1000 g whole fresh crab
- 40 g ginger
- 6 stalk spring onion
- 3 clove garlic
Seasoning
- 4 tbsp cornstarch
- 2 tbsp Shaoxing wine
- 1 tbsp light soy sauce
- 120 ml water
- 1 tsp sugar
- 1 tsp salt
- 4 tbsp neutral cooking oil
02
Tools
- seafood brush
- kitchen scissors
- knife
- cutting board
- kitchen paper
- wok
- spatula
- tongs
- measuring cup
- measuring spoons
- timer
- serving plate
03
Steps
Step 1
Scrub the crab
Scrub the whole crab thoroughly under cold running water.
Step 2
Remove apron and shell
Carefully remove the apron and top shell, retaining the crab fat.
Step 3
Remove gills and dry
Remove gills and debris, rinse briefly and pat completely dry.
Step 4
Chop crab and crack claws
Cut the body into eight pieces and lightly crack the claws.
Step 5
Coat cut edges
Dip only the cut edges in cornstarch and shake off excess.
Step 6
Sear the crab
Heat oil and sear crab cut-side down for three minutes.
Step 7
Remove the crab
Lift out crab pieces and keep the fragrant oil in the wok.
Step 8
Fry aromatics
Fry ginger, garlic and scallion whites for two minutes.
Step 9
Return the crab
Return crab and shell and toss quickly with the aromatics.
Step 10
Add wine and sauce
Splash in wine, then add soy, water, sugar and salt.
Step 11
Cover and braise
Cover and braise eight minutes until shells are red and meat is cooked.
Step 12
Finish and serve
Uncover, reduce the sauce, toss in scallion greens and serve.
Common mistakes
- Changing the preparation order can cause uneven doneness or texture.
- Excessive heat can dry the sauce, toughen eggs or make seafood rubbery.
- Failing to confirm doneness or leaving cooked food at room temperature too long affects food safety.
Tips
Measure every ingredient before starting so the cooking sequence stays smooth.
Taste near the end and adjust salt, acidity and sweetness gradually.
