Ginger and Scallion Crab Clay Pot
A classic Cantonese clay pot dish featuring tender crab infused with the aroma of ginger and scallion in a savory sauce. Simply irresistible.
Ingredients
13 items- Crabs 2 (about 600g)
- Ginger 30g
- Scallions 4
- Garlic 5 cloves
- Cornstarch as needed
- Cooking wine 1 tablespoon
- Light soy sauce 2 tablespoons
- Dark soy sauce 1 teaspoon
- Oyster sauce 1 tablespoon
- Sugar 1 teaspoon
- White pepper a pinch
- Water 100ml
- Vegetable oil as needed
Nutrition
Steps （7 steps）
Clean crabs, cut into pieces, crack claws. Marinate with a little cooking wine and ginger slices for 10 minutes.
Drain crab pieces, coat cut sides lightly with cornstarch. Heat oil to 350°F (180°C) and deep-fry crab until golden, about 2 minutes. Drain.
In a clay pot, add a little oil and sauté ginger, garlic, and white scallion parts over medium heat until fragrant, about 30 seconds.
Add fried crab, drizzle cooking wine along the edge, then add light soy sauce, dark soy sauce, oyster sauce, sugar, white pepper, and water. Stir well.
Bring to a boil over high heat, then reduce to low, cover and simmer for 5 minutes to let crab absorb flavors. Stir once.
Uncover, turn to high heat, and reduce sauce until slightly thickened (about 2 minutes). Add green scallion parts, toss quickly, and turn off heat.
Serve the clay pot directly at table, garnish with white pepper or scallion greens. Enjoy hot.
Tips
Be careful when cutting crab; clean the shell well. Use a thin starch coating for best texture. Clay pot retains heat; adjust sauce consistency to prevent sticking.
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