Oil-Baked Red Crab
A traditional Fujian dish featuring red crabs baked in oil, celebrated for its golden roe, tender meat, and enticing aroma.
Ingredients
10 items- Red crabs (mud crabs) 2 (about 600g)
- Ginger 1 piece (30g)
- Scallions 3 stalks
- Garlic 5 cloves
- Cooking wine 2 tbsp
- Light soy sauce 1 tbsp
- Oyster sauce 1 tbsp
- Sugar 1 tsp
- White pepper a pinch
- Cooking oil 100 ml
Nutrition
Steps （7 steps）
Clean the red crabs thoroughly, remove the top shells, gills, and innards. Chop each crab into four pieces. Crack the claws with the back of a knife for better flavor absorption.
In a bowl, mix cooking wine, light soy sauce, oyster sauce, sugar, and white pepper to make the sauce. Set aside.
In a deep skillet or clay pot, heat 100ml of cooking oil over medium-low heat. Add ginger slices, scallion segments, and garlic cloves. Stir-fry for 1 minute until fragrant.
Place the crab pieces cut-side down in the pot, arranging them neatly. Cover and cook over medium-low heat for 8 minutes until the shells turn red.
Pour the sauce along the edge of the pot, cover, and simmer over low heat for 3 minutes to allow the meat to absorb the flavors.
Uncover and increase the heat to high to reduce the sauce, gently stirring the crab pieces to coat them evenly. Cook until the sauce thickens.
Transfer to a serving plate, garnish with chopped scallions or cilantro, and serve hot to enjoy the rich roe and tender meat.
Tips
Choose crabs with full roe and grayish-green carapace. Maintain medium-low heat to prevent drying out the meat. Crack claws for better flavor penetration.
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