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Crab w/ Ginger & Scallions, Chinese-Style

Provided by Mel & Sheryl London

We first tried this dish in Hong Kong with live hairy crab – and we then adapted it with live Dungeness crab – hard to find in many parts of the United States. This, then, is our next adaptation for lazy, busy people who love crab if they don’t have to go on a treasure hunt to find it, cook it and pick out the crab meat. Cook some rice as a base first. The recipe only takes about 5 minutes to cook.

Crab w/ Ginger & Scallions, Chinese-Style

Ingredients

  • 1 ½ cups fish stock
  • 2 tablespoons Shao Hsing Chinese rice wine
  • 1 teaspoon Chinese oyster sauce
  • ½ teaspoon white Worcestershire sauce
  • 2 tablespoons light soy sauce
  • ½ teaspoon sugar
  • 2 teaspoons cornstarch mixed with 1 tablespoon cold water
  • 2 tablespoons vegetable oil
  • 2 ounces peeled ginger, sliced thinly & cut in half
  • 1 large garlic clove, finely chopped
  • 5 large scallions, white & green parts cut into one inch pieces and separated
  • 1 pound fresh lump crabmeat
  • 1 teaspoon Chinese sesame oil
  • 2 tablespoons cilantro leaves
  • 2 small fresh hot red chiles, thinly sliced (optional)

Directions

Combine the stock, wine, oyster sauce, Worcestershire sauce, soy sauce and sugar in a small bowl and set aside. In a small cup, prepare the cornstarch slurry and set aside. In a wok or a 10 inch skillet, heat the oil until hot but not smoking. Add the ginger, garlic and the white parts of the scallions. Reserve the green parts for garnish. Stir fry for about one minute. Add the stock mixture all at once. Cover the skillet or wok and cook for three minutes. Add the cornstarch slurry and cook 30 seconds more. Add the crab meat and stir gently for another 30 seconds or just long enough to heat through. Then pour over the rice, scatter the green parts of the scallions over the top. Trickle sesame oil on top along with the cilantro leaves and the chiles (if used).

Serves 4

 

MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.