Soy-Braised Hairy Crabs
Tender hairy crabs coated in a rich, savory-sweet sauce with ginger and scallion, a classic Shanghai seasonal delicacy.
Ingredients
11 items- Hairy crabs 4
- All-purpose flour 2 tbsp
- Cooking oil 3 tbsp
- Ginger 1 piece
- Scallions 2
- Shaoxing wine 2 tbsp
- Light soy sauce 1 tbsp
- Dark soy sauce 1 tsp
- Sugar 2 tsp
- Water 1/2 cup
- Sesame oil 1 tsp
Nutrition
Steps （7 steps）
Scrub crabs clean, remove the apron, chop each in half, and lightly crack the claws with the back of a knife for better flavor absorption.
Spread flour on a plate and press the cut sides of the crabs into it to coat thinly; shake off excess to keep roe intact during frying.
Heat oil in a wok over medium heat until shimmering, add crabs cut-side down, reduce to medium-low and fry about 2 minutes until golden; turn and fry 1 more minute, then remove.
Leave base oil in wok, fry ginger slices and scallion sections for 30 seconds until fragrant, then add wine, soy sauces, sugar, and water; bring to a boil.
Return crabs to wok, the liquid should reach halfway up the crabs; cover and simmer over medium-low heat for 5 minutes to absorb flavors.
Uncover, turn heat to high, and stir-fry constantly until the sauce thickens and clings to the crab shells, about 1-2 minutes.
Drizzle with sesame oil, sprinkle scallion greens, toss well, and serve immediately while hot.
Tips
Always use live crabs; dead ones are unsafe. Cracking the claws helps the sauce penetrate. Dusting with flour prevents roe from leaking. Reduce sauce over high heat quickly to keep crab meat tender.
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