Chinese Crab with Scallions and Ginger! A great tasting seafood dish full of flavor and easy to make.
Chinese Crab with Scallions and Ginger! What a flavor sensation! This is one of my all time favorite dishes. It’s perfect to serve as part of a Chinese meal, alongside some of our Garlic Fried Rice and a variety of our other Chinese dishes which you can find here. The crab gives a lovely sweet taste and of course when you add the scallions, ginger and garlic, together with the oyster sauce, the flavor just pops in your mouth! You can also add a pinch of chilli flakes if you want to add a little heat. I’ve also added some tasty suggestions at the end of this recipe of what other dishes you could serve with your Chinese Crab with Scallions and Ginger.
The recipe itself is quick and easy, and it’s one I often had growing up as a child in Hong Kong, where we were lucky enough to get fresh crab and all kinds of other delicious seafood. Of course, fresh crab isn’t always available, and often it can be expensive, so if that’s the case, pop down to your local Chinese shop and see if you can get hold of some frozen crab, or even large prawns / shrimp. For this recipe here, I’ve used Frozen Crab Claws, which I defrosted first. The crab claws were quick frozen and relatively inexpensive from the Chinese shop. Tastes just as good so don’t be afraid to use frozen if that is all you can get! So let’s get straight to the recipe and please enjoy our Chinese Crab with Scallions and Ginger!
So let’s get down to the recipe and see just how easy it is!
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Serves: 2 – 4 People
Ingredients:
2 medium size mud crabs
6 Scallions / Spring Onions, chopped into 1 inch lengths
1 inch piece fresh Ginger, peeled and chopped finely
3 cloves of garlic (minced)
2 Tablespoons of Chinese cooking wine
1 Teaspoon Sesame Oil
2 Tablespoons of corn flour
2 Tablespoons Oyster Sauce diluted with 2 Tablespoons water
1/2 pint Chicken broth
To Thicken:
1 Tablespoon of cornstarch
1 Tablespoon of water
Instructions:
1. Chop each crab in to 4 pieces, wash thoroughly and then place in a large bowl and coat with the cornstarch. (for this I used frozen crab claws, just make sure they’re defrosted before you start the recipe)
2. Fill a wok half full with vegetable oil and heat to 170 C or 325 F.
Carefully lower the crab pieces into the hot oil and cook for about 5 minutes. Use a slotted spoon and remove on to kitchen paper.
3. Remove the oil into a heat proof bowl leaving approximately 1 tablespoon of oil in there, and add the ginger, garlic and scallions, and stir over a high heat for 1 minute, stirring all the time to avoid burning.
4. In a jug, add the broth, oyster sauce with water and a pinch of salt. Stir so it’s all combined.
5. Add the crabs to the wok and then add the Chinese wine and sesame oil. Whilst stirring the crab in the wok, add the chicken broth mixture and leave to gently simmer for about 5 minutes with the lid on.
6. In a small cup, add 1 Tablespoon of cornstarch, 1 tablespoon of water. Stir until smooth and then add it to the wok. Stir everything until the sauce thickens.
7. Serve with some soy sauce and enjoy!
We’d love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
If you enjoy Stir fry seafood, see below for some more of our popular Chinese recipes. They’re all delicious!
Chinese Spicy Chicken, Broccoli and Shrimp Stir Fry
- 2 medium size mud crabs
- 6 Scallions / Spring Onions chopped into 1 inch lengths
- 1 inch piece fresh Ginger peeled and chopped finely
- 3 cloves of garlic minced
- 2 Tablespoons of Chinese cooking wine
- 1 Teaspoon Sesame Oil
- 2 Tablespoons of corn flour
- 2 Tablespoons Oyster Sauce diluted with 2 Tablespoons water
- 1/2 pint Chicken broth
- 1 Tablespoon of cornstarch
- 1 Tablespoon of water
- Chop each crab in to 4 pieces, wash thoroughly and then place in a large bowl and coat with the cornstarch. (for this I used frozen crab claws, just make sure they're defrosted before you start the recipe)
- Fill a wok half full with vegetable oil and heat to 170C or 325F.
- Carefully lower the crab pieces into the hot oil and cook for about 5 minutes. Use a slotted spoon and remove on to kitchen paper.
- Remove the oil into a heat proof bowl, leaving approximately 1 tablespoon of oil in there, and add the ginger, garlic and scallions, and stir over a high heat for 1 minute, stirring all the time to avoid burning.
- In a jug, add the broth, oyster sauce with water and a pinch of salt. Stir so it's all combined.
- Add the crabs to the wok and then add the Chinese wine and sesame oil. Whilst stirring the crab in the wok, add the chicken broth mixture and leave to gently simmer for about 5 minutes with the lid on.
- In a small cup, add 1 Tablespoon of cornstarch, 1 tablespoon of water. Stir until smooth and then add it to the wok. Stir everything until the sauce thickens.
- Serve with some soy sauce and enjoy!
Donna Gonzales
I made this and it reminded me of the chinese restaurants we would have banquets at and crab was served! It was excellent! Easy to follow recipe and well worth the mess it was cleaning the crabs. I loved it!