General
A home-wok ginger and scallion crab, using fishmonger-prepared raw crab.
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Serving suggestion; the home-stovetop method uses ginger and scallions.
Tips, changes and questions from people who cooked this recipe.
large lidded pot or wok · tongs · separate raw-seafood cutting board · crab crackers or kitchen shears · clean serving plate · food thermometer
6 clear steps
Measure the ingredients before starting. Keep raw animal products separate from ready-to-eat ingredients.
Use edible crab from a regulated seafood supplier. Ask the fishmonger to dispatch, clean and portion raw crabs; remove gills and viscera rather than saving the crab butter. Keep refrigerated and pat dry. Do not attempt to cook unknown species or shellfish from a closed harvesting area.
Lightly coat the cut crab surfaces with flour. Heat oil in the wok over medium-high heat. Sear crab in batches, turning with tongs for about 2 minutes per side; it is not fully cooked yet.
Reduce the heat slightly. Add ginger and the white parts of the scallions and fry briefly until aromatic. Add crab, wine, soy sauce, sugar, white pepper and water.
Cover and simmer for about 6–10 minutes, turning once, until the thickest crab meat is pearly white and opaque. Add a little water if the sauce dries before the crab cooks.
Add scallion greens, toss for 30–60 seconds and serve immediately. Use clean utensils, not the raw-crab board, for plating.
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