Ginger Crab Recipes

SCALLION GINGER CANTONESE CRAB

Steps:

• Clean and prep the crabs for cooking (see step-by-step instructions within this post).
• Take each of the crab halves and lightly dredge each large piece in a light coating of flour. Transfer to a clean plate along with the claws and shells. Sprinkle the remaining flour over the crab pieces.
• Heat a wok with 4 tablespoons of oil, spreading the oil around the wok so it heats evenly. You know you have reached the right temperature when you start to see just a little (not a lot!) of smoke on the sides of the wok. Now quickly place each of the large pieces of crab in the oil and spread the claws and shells around the outside portion of the wok. Next, quickly tilt the wok around in a circle to get the oil spread around to all of the crab pieces, keeping the heat on high. After another 15 seconds of this, use a spatula and roll the pieces around the oil for another 15 seconds. Turn off the heat and remove to a plate or small sheet pan.
• Clean the wok, add 2 tablespoons of oil and toss in the ginger pieces until they are just starting to caramelize (15 seconds) and then add half of the scallions - use the white pieces for this step.
• Keep the heat on high and move quickly to add the crab to wok and toss the crab around with your spatula to get some good sizzle. After about 10 seconds, add the wine in a circle around the pan and immediately cover the wok and turn the heat down to medium. Let the crab cook for 2-3 minutes. During this process, it is best to hold the cover and tilt the wok so the liquid hits the hot sides of the wok and you hear and see a sizzle generating that elusive "wok hay" flavor. If you have no sizzle, the heat is too low.
• Remove the cover and spread the rest of the scallions over the crab. Add the sugar, white pepper and soy sauce. Give everything a good mix for another 10 seconds. Plate and serve!

GINGER ONION CRAB

Steps:

• Heat wok and add the oils.
• Dump in ginger till fragrant.
• Add in onions and garlic.
• Stir fry till soft. Pour in oyster sauce, vinegar, sugar and soy. Let simmer.
• Add in cleaned crabs that's been halved.
• Cover, Simmer till crab changes color only.
• Stir vigorously to combine ingredients.
• Add about 1/4 cup of hot water and let the sauce simmer.
• Dump in leeks, cook 1 more minute and dish up.
• Serve with piping hot bowl of rice!

GINGER CRAB

Steps:

• Drain crab clusters (the less water in the mixture the better). In a large wok or pot add oil, cilantro, green onion, ginger, garlic and peppers. Heat oil and ingredients until hot, stirring occasionally. Do not burn oil.
• Add oyster sauce to taste. Add gradually and mix well before adding more - the mixture should taste slightly sweet, not salty. Remove from heat and add crab, stirring to ensure crab is well seasoned.
• Let sit with no heat for ten minutes or longer to allow crab to soak. The crab tends to be more flavorful if allowed to soak longer before serving. Do not soak overnight.

BLACK BEAN AND GINGER DUNGENESS CRAB

Steps:

• In a large wok, bring peanut oil to high temperature. Dust the crab pieces with cornstarch and a little salt. Shallow fry the crab for only 1 to 2 minutes until the crab shells turn red. Drain on paper towels. Do the same with the 2 shells. Reserve oil and wipe wok clean. Add 2 tablespoons oil back to the wok on high heat. Stir-fry the beans, ginger, garlic and scallions for 1 minute until soft. Add back the crab and deglaze with shaoxing and add soy and stock. Check for seasoning and bring to a boil. Thicken with the slurry and cook 30 more seconds. Serve immediately with the cooked shells.
• PLATING On a large oval, place the 2 shells down near both ends. Fill with hot rice. Mound the crab between the shells. Enjoy with your fingers. Can also serve with lemon finger bowls.
• Wine suggestion: Marsanne, Bois du Renard, Languedoc 1998

GINGER SCALLION DUNGENESS CRAB STIR FRY

Steps:

• Remove the top shells from the crabs. Halve each crab body and cut each half into 2 pieces. Using a meat mallet or the back of a chef's knife, gently smash the claws to break up the shell slightly. Transferred the crab body pieces to a colander set over a large bowl. Place the top shells and claws on a plate.
• Separate the scallion whites and greens. Split the scallion whites lengthwise, cut into 2-inch pieces and place in a small bowl. Cut the remaining scallion greens into 2-inch pieces and place in another small bowl.
• Make the sauce. Whisk the oyster sauce, sugar, white pepper and 1/2 cup water in a medium bowl until combined. Set aside.
• Shake off the excess liquid from the crab pieces in the colander over the sink. Reserve the large bowl. Transfer half of the crab pieces to a large plate and set aside.
• Sprinkle 2 tablespoons cornstarch over the crab pieces in the colander and toss until coated completely. Place the colander over the reserved large bowl. Wait to coat the remaining crab until the first batch is frying to prevent the cornstarch from becoming too thick.
• Fill a wok or high-sided large skillet a little less than halfway (about 3 inches) with canola oil and heat over high until shimmering. Carefully add the coated crab to the oil. Fry until the crab legs begin to turn orange and the cornstarch coating is translucent, about 2 minutes. Meanwhile, transfer the crab pieces on the plate to the colander. Sprinkle with 2 tablespoons cornstarch, toss to coat and set aside. Wash your hands, then use a slotted spoon or spider to transfer the fried crab pieces to a paper towel-lined plate. Repeat with remaining crab.
• Remove all but 3 tablespoons of oil from the wok and reduce the heat to medium high. Add the garlic, ginger and scallion whites. Gently stir-fry until the garlic and ginger are golden brown and the scallion whites soften, 2 to 3 minutes. Add the claws and all of the crab pieces and toss with a wooden spoon or metal spoon. Add the Shaoxing wine and cook until reduced slightly, about 15 seconds. Add the oyster sauce mixture, scallion greens and 1/2 cup water. Toss again until well combined. Place the reserved crab top shells, hard side-up, on top in the wok and cover. Reduce the heat to medium and cook until the crab is vibrant orange and fully cooked through, about 8 minutes (see Cook's Note).
• Meanwhile, mix the remaining 1 1/2 teaspoons cornstarch with 1 1/2 teaspoons water in a small bowl. Remove the lid and drizzle the slurry on the crab. Toss again, increase the heat and bring to a full boil. Once boiling, reduce the heat to medium-low and simmer until the sauce thickens slightly, about 2 minutes.
• Transfer to a platter and serve warm with white rice.