Classic Cantonese Ginger and Scallion Crab

Scrape the skin off 1 piece of ginger with the back of a knife, rinse, and slice into 10 even slices; trim the root ends and wilted tips from 2 bunches of scallions, wash thoroughly, cut into 4–5 cm segments, and separate the white stalks from the green leaves for later use.

Place 1 live mud crab upside down on the cutting board and chop firmly into the center of the shell to sever its central nerve; cut away the plastic binding, remove the abdominal flap, and scrub the outer shell clean under a gentle stream of tap water with a brush; detach the 2 large claws, pry open the top shell, cut away the gray gills and mouthparts, gently press near the mouth to pull out and discard the stomach sac; rinse the body and shell interior under a gentle trickle of water and drain; cut each claw into 2 pieces at the joint, wrap in a clean towel, and lightly crack the shell with the flat of the cleaver without shattering the meat.

Heat a dry wok over high heat, pour in 150 ml peanut oil, and heat until warm; add the 10 sliced ginger pieces and white scallion stalks, stir-frying on high for about 30 seconds until bubbling gently and releasing a rich aroma.

Sprinkle 1 tbsp cornstarch evenly over the exposed crab meat cuts and claw segments, rubbing it lightly with your hands; dust a thin layer (about 1/2 tsp) over the roe inside the top shell as well, forming a thin protective coating on all exposed meat and roe.

Place the floured crab pieces and claws cut-side down into the hot oil with the ginger and scallions, resting the top shell roe-side up beside them; shallow fry on high heat for 1 minute to seal the meat, then gently flip each piece with a spatula and fry for another minute until all shells turn from greenish-brown to bright orange-red and the exposed meat is lightly golden.

Stir together 150 ml water, 1 tbsp light soy sauce, and 1 tsp sugar in a measuring cup until dissolved; pour the seasoning sauce around the perimeter of the hot wok to generate fragrant steam, immediately cover tightly with the lid, and cook on high heat for exactly 2 minutes so the trapped steam cooks the thick crab meat completely through.

After braising for 2 minutes, remove the lid and stir-fry the crab rapidly on high heat with a spatula for about 30 seconds; the cornstarch previously coated on the crab will naturally thicken the sauce into a glossy glaze clinging to the shells without requiring a separate starch slurry.

Toss in all the reserved green scallion segments and stir-fry briskly on high heat for about 30 seconds until just wilted and aromatic; turn off the heat, arrange the crab body pieces and claws neatly on a platter using chopsticks, place the glossy red top shell over them to reassemble the whole crab shape, and pour the hot ginger, scallions, and savory sauce over the top to serve.