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Home-Style Stir-Fried Crab with Ginger and Scallions

Name: Home-Style Stir-Fried Crab with Ginger and Scallions
Prep time: 10 min
Cook time: 6 min
Total time: 16 min
Yield: 2 servings
Cuisine: cantonese
Ingredients: crab; Salt; cooking wine; scallion; ginger; cornstarch; cornstarch slurry; Cooking oil; water; sugar; white pepper powder; light soy sauce

groups2 servingsspeedMediumcountertopsPrep: 10 minsskilletCook: 6 minsscheduleTotal: 16 minsoutdoor_grillStir-fry

Allergens:warningShellfishwarningSoywarningGluten

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total

Preparation

00:00:05

warningStay safe

Hold the crab firmly by its shell when untying and chopping to avoid getting pinched by claws; wash hands thoroughly after handling raw seafood to prevent cross-contamination.

Cut and remove the string tying the 2 crabs, then lightly crush the crab claws using the back of a cleaver. Remove the abdominal flap (apron) and chop off the sharp tips of the crab legs. Pry open the top shell, thoroughly strip off the unedible gills on both sides of the body and clean out the inside of the shell, then rinse thoroughly under water. Chop each crab body in half and then into smaller bite-sized pieces.

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Watch out

The gills and internal organs inside the shell are dirty and inedible

they must be completely removed and rinsed, otherwise it will ruin the flavor and hygiene

Ingredients:crab

Tools:cutting boardcleaver

Waiting Time

00:01:27

Place the rinsed crab pieces into a deep bowl, add salt and cooking wine, toss the bowl to mix evenly, and let sit for 3 minutes to marinate.

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Watch out

Marinate for only 3 minutes and do not add too much salt, otherwise it will overpower the sweet natural flavor of the crab.

Ingredients:crabSaltcooking wine

Tools:mixing bowl

Preparation

00:01:37

Cut the scallions into long sections, separating the white stalks from the green leaves into two separate bowls. Slice the washed ginger into thick slices and set aside.

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Watch out

Scallion whites and greens must be kept separate because the whites are sautéed first, while greens cook quickly and go in right before finishing.

Ingredients:scallionginger

Tools:prep bowlscleaver

Active Cooking

00:01:56

Pour dry cornstarch onto a plate. Pick up each marinated crab piece and dip the exposed cut meat surface into the cornstarch to evenly seal all open flesh surfaces.

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Watch out

Every cut surface with exposed meat must be coated in starch

this seals in moisture and umami juices during searing, preventing the meat from turning dry

Ingredients:crabcornstarch (30 g)

Tools:plate

Active Cooking

00:02:23

warningStay safe

Placing moist crab pieces into hot oil will cause oil splatters; add them carefully and stay at a safe distance to prevent oil burns.

Heat a wok over high heat, add cooking oil, and heat until 70% hot (hot oil with light smoke). Place the starch-coated crab pieces meat-side down into the wok. Pan-fry over medium-high heat until the starchy cuts are seared white and sealed, and the shells turn bright red. Flip briefly, then scoop out and set aside.

local_fire_departmentMedium-high heat, pan-fry for about 1-2 minutes

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Watch out

Do not over-fry the crab

remove once the starch on the cut meat seals and sets, otherwise the crab meat will become tough

Ingredients:crab (2 piece)Cooking oil (40 ml)cornstarch

Tools:wokladle

Active Cooking

00:03:09

Heat the remaining oil in the wok over medium heat, add ginger slices and stir-fry until fragrant and slightly yellow. Add scallion whites and sauté until fragrant, then pour in 250ml of water and bring to a boil. Add salt, cooking wine, sugar, white pepper powder, and light soy sauce, stirring well with a ladle.

local_fire_departmentMedium-high heat, sauté until fragrant and bring soup to boil

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Watch out

Add water as soon as ginger and scallion whites turn slightly golden

do not burn them or the sauce will taste bitter

Ingredients:ginger (30 g)scallion (50 g)water (250 ml)Salt (2 g)cooking wine (15 ml)sugar (2 g)white pepper powder (1 g)light soy sauce (10 ml)Cooking oil

Tools:wokladle

Active Cooking

00:03:52

Once the seasoned broth boils, return the fried crab pieces to the wok. Cover and simmer over high heat for 3 minutes until fully cooked and infused with broth flavors. Remove the lid, drizzle in the cornstarch slurry to create a light glaze, then add the scallion greens. Toss rapidly over high heat until the thick sauce clings evenly to the crab and the scallion greens soften.

local_fire_departmentHigh heat, simmer for 3 minutes, then toss to reduce sauce

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Watch out

Simmer the crab for only about 3 minutes

cooking longer dries out the crab meat. Toss immediately after adding the cornstarch slurry to coat evenly

Ingredients:crabcornstarch slurry (15 ml)scallion

Tools:pot lidwokladle

Active Cooking

00:04:19

Use a ladle to transfer the cooked ginger and scallion crab into a white round plate, arranging the bright red crab shells neatly on top for presentation, then serve immediately.

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Watch out

Be careful of the hot wok and metal ladle when plating, and arrange the crab shells neatly for better dish presentation.

Tools:serving dish