Ginger and Scallion Crab Clay Pot
A classic Cantonese clay pot dish featuring tender crab infused with fragrant ginger and scallions in a savory sauce that awakens the appetite.
Ingredients
15 items- Mud crab 2 (about 600g)
- Ginger 1 large piece (30g)
- Scallions 3 stalks
- Garlic 3 cloves
- Starch 2 tablespoons
- Oil as needed
- Light soy sauce 1 tablespoon
- Dark soy sauce 1 teaspoon
- Oyster sauce 1 tablespoon
- Cooking wine 1 tablespoon
- Sugar 1 teaspoon
- Chicken powder 1/2 teaspoon
- White pepper a pinch
- Water 100ml
- Sesame oil 1 teaspoon
Nutrition
Steps （7 steps）
Scrub the crab clean, remove the shell, discard gills and innards. Chop into large pieces and crack the claws with the back of a knife to let flavors in.
Pat the crab pieces dry and lightly coat with starch. Deep-fry in oil at 160°C (medium heat) for about 2 minutes until golden brown. Drain.
Leave a little oil in the pan, add ginger slices and garlic. Sauté over low heat until fragrant and ginger edges start to brown, about 1 minute.
Turn heat to high, add scallion whites and fried crab. Stir-fry quickly, then drizzle cooking wine around the edge of the wok for aroma.
Pour in the sauce mixture (light soy sauce, dark soy sauce, oyster sauce, sugar, chicken powder, pepper, water). Stir, cover and braise on medium heat for 5 minutes.
Uncover, turn up the heat to reduce the sauce. Add a little cornstarch slurry to thicken, stirring until it coats the crab pieces evenly, about 1 minute.
Finish with sesame oil, add scallion greens, toss twice and turn off heat. Transfer to a preheated clay pot (or finish directly in clay pot) and serve.
Tips
Coating crab with starch before frying locks in moisture and adds texture. Prepare the sauce mixture in advance to ensure even seasoning. Using a clay pot keeps the dish hot and enhances the fragrance.
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