Ginger and scallion crab 葱姜炒蟹, a popular Chinese dish found in most Cantonese seafood restaurants, is actually very simple to make. The juicy crab is filled with wok hei and scents released from the aromatics, and of course, full of umami.
By the way, you can also make ginger and scallion lobster with this recipe. How can you get enough of this scrumptious seafood dish?
Ingredients (serves 2-3):
- ~1.5 lbs fresh crab
- tapioca starch for coating
- 1 tbs Chinese cooking wine
- 3-4 stalks scallion
- ~1.5 inch ginger, sliced
- 1 tbs light soy sauce
- salt, pepper to taste
- I used Dungeness crab, feel free to use any crab you like, or even lobsters. Ideally fresh ones！
- Add chili pepper and fermented black beans as aromatics if desire
- Rinse the crab, cut into pieces, pat dry with paper towel. (Using back of a knife or scissors to slightly crack hard shells if necessary)
- Slightly coat crab pieces with tapioca flour.
- Heat oil in a pan, fry the crab pieces, remove from heat once crab pieces turn red. Discard excess oil.
- Heat some oil in the pan again, add ginger, minced garlic and scallion whites. Stir fry until fragrant and aromatic ( I added a few fermented black beans to add flavors)
- Add crab pieces, cooking wine and soy sauce, stir fry for a couple minutes. Finally add salt and pepper taste before removing from heat.
Done, serve immediately.
Why bother ordering ginger scallion crab in a restaurant and spending way more money?
The flour coating locks the juice inside the crab, making the meat succulent and tender. And the flavors, simply Chinese, simply classic.
For Chinese version click here