Ginger Scallion Crabbiness!

Yuan’s Amazing Ginger Scallion Crab

  • 2 large live Dungeness crabs
  • 2 tbs vegetable oil
  • 4 green onions, chopped, separate and reserve about a tablespoon of the green parts
  • 3 tbs minced ginger
  • 2 cloves of garlic, sliced
  • 2 tbs corn starch
  • ¼ cup water

Sauce

  • 2 tsp oyster sauce
  • 1 tsp soy sauce
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 tsp rice wine vinegar
  • Salt and Pepper to taste

Steam the crabs over high heat for 14 minutes and cool immediately by rinsing crabs with cold water.

Crack open the crabs and discard top, break the body and legs into sections. Use a heavy rolling pin to crack legs slightly.

Combine corn starch and water mix into a slurry.

Combine ingredients for sauce and have it ready.

Heat a wok to medium high heat. Coat the wok with oil and stir fry scallion, ginger and garlic until lightly browned.

Add the corn starch slurry and sauce and stir to combine.

Let the mixture cook for about a minute to thicken, taste at this point and add salt and pepper if needed.

Add the crab sections back in and stir to coat well. Cook for about a minute. Add the reserved green scallions and toss.

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