Ginger Onion Crab Recipes

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SCALLION GINGER CANTONESE CRAB



Scallion Ginger Cantonese Crab image

I don't claim that this Scallion Ginger Cantonese crab is an easy recipe to make, but follow these step-by-step directions and you'll be in for a real treat. This recipe tutorial will teach you how to prepare live crab for this iconic Cantonese crab dish.

Provided by Bill

Categories     Fish and Seafood

Time 35m

Number Of Ingredients 9

3 live blue crab ((or similar))
2 tablespoons all purpose flour
6 tablespoons oil
4-5 slices ginger
4 scallions
3 tablespoons shaoxing wine ((measure it out in a small cup before you start cooking))
1/8 teaspoon sugar
1/8 teaspoon white pepper
2 teaspoons soy sauce

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!

Nutrition Facts : Calories 392 kcal, Carbohydrate 10 g, Protein 18 g, Fat 29 g, SaturatedFat 2 g, Cholesterol 36 mg, Sodium 1051 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GINGER CRAB



Ginger Crab image

This recipe is the creation of Janie C. in Hawaii. It's made using the Dungeness crab "clusters", the part of the crab where the legs join the body. Because so much of the meat is visible in these pieces, they really soak up all the gingery, garlicky flavor of the oil. Serve over hot medium or long grain rice.

Provided by Chilicat

Categories     Crab

Time 30m

Yield 5-7 serving(s)

Number Of Ingredients 9

5 lbs crab, clusters
5 cups vegetable oil (about 5 cups)
1/4 cup sesame oil
1 bunch fresh cilantro, chopped
1 bunch green onion, chopped
1 teaspoon grated gingerroot
1 whole head of garlic, chopped
4 hawaiian chili peppers, chopped (to taste)
oyster sauce (to taste)

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.

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