Scallion Ginger Cantonese Crab Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GINGER SCALLION DUNGENESS CRAB STIR FRY

Ginger scallion crab is a classic Cantonese dish that I've enjoyed my entire life. Although many restaurants have their own version, nothing has ever come close to the one my dad makes. Like an artist, he spent years perfecting his technique to find the delicate balance between the sweetness of Dungeness crab, kick from fresh ginger coins and exact consistency of the slurry that coats the crab as it simmers for the final minutes. I promise it's even better than a restaurant! When I was younger, I would help smash the garlic cloves and whisk the sauce together. As I got older, I moved on to prepping the aromatics and even cleaning the crab. But the day I learned to cook it by myself for my dad is one I'll cherish forever. He took one bite and I knew it was a success. I hope when you make this recipe in your home, you can taste the work we've both put into this family favorite meal.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 11



Ginger Scallion Dungeness Crab Stir Fry image

Steps:

  • Remove the top shells from the crabs. Halve each crab body and cut each half into 2 pieces. Using a meat mallet or the back of a chef's knife, gently smash the claws to break up the shell slightly. Transferred the crab body pieces to a colander set over a large bowl. Place the top shells and claws on a plate.
  • Separate the scallion whites and greens. Split the scallion whites lengthwise, cut into 2-inch pieces and place in a small bowl. Cut the remaining scallion greens into 2-inch pieces and place in another small bowl.
  • Make the sauce. Whisk the oyster sauce, sugar, white pepper and 1/2 cup water in a medium bowl until combined. Set aside.
  • Shake off the excess liquid from the crab pieces in the colander over the sink. Reserve the large bowl. Transfer half of the crab pieces to a large plate and set aside.
  • Sprinkle 2 tablespoons cornstarch over the crab pieces in the colander and toss until coated completely. Place the colander over the reserved large bowl. Wait to coat the remaining crab until the first batch is frying to prevent the cornstarch from becoming too thick.
  • Fill a wok or high-sided large skillet a little less than halfway (about 3 inches) with canola oil and heat over high until shimmering. Carefully add the coated crab to the oil. Fry until the crab legs begin to turn orange and the cornstarch coating is translucent, about 2 minutes. Meanwhile, transfer the crab pieces on the plate to the colander. Sprinkle with 2 tablespoons cornstarch, toss to coat and set aside. Wash your hands, then use a slotted spoon or spider to transfer the fried crab pieces to a paper towel-lined plate. Repeat with remaining crab.
  • Remove all but 3 tablespoons of oil from the wok and reduce the heat to medium high. Add the garlic, ginger and scallion whites. Gently stir-fry until the garlic and ginger are golden brown and the scallion whites soften, 2 to 3 minutes. Add the claws and all of the crab pieces and toss with a wooden spoon or metal spoon. Add the Shaoxing wine and cook until reduced slightly, about 15 seconds. Add the oyster sauce mixture, scallion greens and 1/2 cup water. Toss again until well combined. Place the reserved crab top shells, hard side-up, on top in the wok and cover. Reduce the heat to medium and cook until the crab is vibrant orange and fully cooked through, about 8 minutes (see Cook's Note).
  • Meanwhile, mix the remaining 1 1/2 teaspoons cornstarch with 1 1/2 teaspoons water in a small bowl. Remove the lid and drizzle the slurry on the crab. Toss again, increase the heat and bring to a full boil. Once boiling, reduce the heat to medium-low and simmer until the sauce thickens slightly, about 2 minutes.
  • Transfer to a platter and serve warm with white rice.

2 large Dungeness crab, about 2 1/2 pounds each, cleaned, shell and claws reserved (see Cook's Note)
2 bunches scallions, trimmed (about 10 bulbs)
3 tablespoons oyster sauce
1 1/2 teaspoons sugar
1/2 teaspoon ground white pepper
1/4 cup plus 1 1/2 teaspoons cornstarch
3 tablespoons canola oil, plus more for frying (about 3 cups)
5 medium cloves garlic, smashed
One 5-inch piece ginger, sliced into 1/4-inch-thick
2 tablespoons Shaoxing wine
Steamed white rice, for serving

GINGER AND SCALLION SAUCE

I love this Chinese sauce - all different variations. This should be called the Asian Pesto Sauce for it's versatility and taste. It is excellent dipping sauce for simply poached or grilled chicken, poached or steamed fish and my very favorite, with crab or boiled prawns. I spread this sauce and eat away! The oil is heated to smoking and poured over the seasonings to develop their taste and fragrance loved by all Asians. Yes, it is salty by itself. You can also use this as a condiment for soups. Great in ramen too.

Provided by Rinshinomori

Categories     Sauces

Time 10m

Yield 8 serving(s)

Number Of Ingredients 4



Ginger and Scallion Sauce image

Steps:

  • Heat skillet and add the oil. Heat until the oil is almost smoking.
  • Combine scallions, ginger, and salt in a bowl and pour the hot oil into the bowl. The sauce will sizzle.
  • You can use this immediately. It should keep in the refrigerator for at least a week. It freezes well too.

Nutrition Facts : Calories 47.4, Fat 5.1, SaturatedFat 0.8, Sodium 581.9, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 0.1

3 tablespoons scallions, finely chopped
2 teaspoons ginger, finely chopped
2 teaspoons salt
3 tablespoons oil, preferably peanut

More about "scallion ginger cantonese crab recipes"

SCALLION GINGER CANTONESE CRAB - A RECIPE TUTORIAL
Keep the heat on high and move quickly to add the crab to wok and toss the crab around with your spatula to get some good sizzle. After about 10 …
From thewoksoflife.com
5/5 (5)
Total Time 35 mins
Category Fish And Seafood
Calories 392 per serving
  • Take each of the crab halves and lightly dredge each large piece in a light coating of flour. Transfer to a clean plate along with the claws and shells. Sprinkle the remaining flour over the crab pieces.
  • Heat a wok with 4 tablespoons of oil, spreading the oil around the wok so it heats evenly. You know you have reached the right temperature when you start to see just a little (not a lot!) of smoke on the sides of the wok. Now quickly place each of the large pieces of crab in the oil and spread the claws and shells around the outside portion of the wok. Next, quickly tilt the wok around in a circle to get the oil spread around to all of the crab pieces, keeping the heat on high. After another 15 seconds of this, use a spatula and roll the pieces around the oil for another 15 seconds. Turn off the heat and remove to a plate or small sheet pan.
  • Clean the wok, add 2 tablespoons of oil and toss in the ginger pieces until they are just starting to caramelize (15 seconds) and then add half of the scallions – use the white pieces for this step.
scallion-ginger-cantonese-crab-a-recipe-tutorial image


GINGER AND SCALLION CRAB (BEST CHINESE RECIPE ... - RASA ...
Heat up a wok and add 1 tablespoon of cooking oil. Add the ginger and stir-fry until aromatic. Put the crab pieces into the wok and quickly stir a …
From rasamalaysia.com
4.6/5 (47)
Total Time 30 mins
Category Chinese Recipes
Calories 68 per serving
  • Clean the crab and cut into pieces. Pat dry with paper towels and put into a big bowl. Add the corn flour to the bowl and lightly coat the crab pieces with it. Heat up a wok and add cooking oil. When the oil is heated, drop the crab pieces and deep fry. As soon as they turn red, dish out, strain the excess oil and set aside.
  • Heat up a wok and add 1 tablespoon of cooking oil. Add the ginger and stir-fry until aromatic. Put the crab pieces into the wok and quickly stir a few times before adding the sauce. Add the chopped scallions, toss the crab in the wok a few times until well coated with the sauce, dish out and serve immediately.
ginger-and-scallion-crab-best-chinese-recipe-rasa image


GINGER SCALLION CRAB (薑蔥炒蟹) - OH MY FOOD RECIPES
After all, wash and scrub the crabs to remove dirt and mud. 9. Cut 4 sticks of green onion into half and strips. 10. Peel off 5 cloves of garlic and …
From ohmyfoodrecipes.com
Cuisine Asian, Chinese
Category Main Course
Servings 4
Calories 237 per serving
ginger-scallion-crab-薑蔥炒蟹-oh-my-food image


SCALLION GINGER CANTONESE CRAB - ALL INFORMATION ABOUT ...
This ginger scallion Cantonese crab dish should be done in two steps in the wok. The first step is to dredge the crab in flour and sear it. This seals in the juices and flavor before you stir-fry it. Take each of the crab halves and lightly dredge each piece in flour. 86 People Used More Info ›› Visit site > Ginger Scallion Dungeness Crab Stir Fry Recipe | Food ... great …
From therecipes.info


YSABELLY'S - SZECHUAN AND SCALLION GINGER CANTONESE CRAB...
Szechuan and Scallion Ginger Cantonese Crab ️呂 #YsabellysFoodTrays
From facebook.com


CHINA'S STEAMED SCALLION-GINGER FISH RECIPE, VIDEO, AND ...
Around the World in 80 Dishes In our ongoing video series, watch a demonstration of the classic Chinese recipe for Cantonese Steamed Scallion-Ginger Fish Fillets with Bok Choy, prepared by …
From epicurious.com


CANTONESE-STYLE GINGER AND SCALLIONS LOBSTER RECIPE ...
Fry the ginger for about 30 seconds, until it’s fragrant. Then add the white portions of the scallions and the lobster. then stir fry on for 20 seconds, keeping the heat cranked up as high as it’ll go. Step 6: Pour the wine around the perimeter of the wok and immediately cover it. Leave it for 2 minutes till you cover the wok and add the ...
From mualobster.com


SCALLION GINGER CANTONESE CRAB - A RECIPE TUTORIAL ...
Aug 18, 2015 - I don’t claim that this Scallion Ginger Cantonese crab is an easy recipe to make, but follow these step-by-step directions and you'll be in for a real treat. This recipe tutorial will teach you how to prepare live crabs for this iconic Cantonese crab dish. Pinterest . Today. Explore. When the auto-complete results are available, use the up and down arrows to review …
From pinterest.com.au


CANTONESE CUISINE | GINGER AND SCALLION CRAB : CANTONESE
14.7k members in the Cantonese community. 你好! We are a community of learners, native speakers, and friends who share a passion for all things …
From reddit.com


HK FOOD — GINGER AND SCALLION CRAB
Ginger and scallion crab is a very popular Chinese dish found in Hong Kong dai pai dong. The crab meat is very juicy and filled with wok hei. The incredible combination of crab, ginger and scallion will give you a spectacular flavor. If you want to learn the traditional way of cooking the ginger and scallion crab, this recipe will definitely ...
From catopuskitchen.tumblr.com


GINGER AND SCALLION DUNGENESS CRAB - AHEAD OF THYME
Toss to coat fully. Transfer to a large colander and allow crab to marinate for 10-15 minutes. Place a plate underneath the colander to allow water to seep out. In a large wok, heat oil on high heat. Add ginger and cook for about 2 minutes until ginger changes colour and texture. Add crab and garlic and stir continuously until fully coated in oil.
From aheadofthyme.com


SCALLION GINGER CANTONESE CRAB - A RECIPE TUTORIAL ...
May 27, 2014 - I don’t claim that this Scallion Ginger Cantonese crab is an easy recipe to make, but follow these step-by-step directions and you'll be in for a real treat. This recipe tutorial will teach you how to prepare live crabs for this iconic Cantonese crab dish. May 27, 2014 - I don’t claim that this Scallion Ginger Cantonese crab is an easy recipe to make, but follow these …
From pinterest.ca


EASY GINGER SCALLION NOODLES - CHINA SICHUAN FOOD
Filter the scallion and onion out and get the pour oil. Set aside to cool down. Then finely chop the ginger and soak with boiled water. Add 1 teaspoon light soy sauce, 1 teaspoon dark soy sauce and 1 teaspoon salt to make the basic ginger sauce. Boil the noodles in boiling water for around 5 minutes. Add some scallion shreds at the last minute.
From chinasichuanfood.com


SCALLION GINGER CANTONESE CRAB - A RECIPE TUTORIAL ...
May 4, 2021 - I don’t claim that this Scallion Ginger Cantonese crab is an easy recipe to make, but follow these step-by-step directions and you'll be in for a real treat. This recipe tutorial will teach you how to prepare live crabs for this iconic Cantonese crab dish. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.com


CANTONESE STYLE GINGER SCALLION LOBSTER - ANG SARAP
Sauce. In a bowl combine together cooking wine, soy sauce and corn starch, mix well to combine then add and stir in the chicken stock. Set it aside. In the same wok used to fry lobsters drain the oil leaving 2 tablespoons, turn heat to high then sauté ginger, scallions and yellow chives. Add the lobster then the chicken stock mixture prepared ...
From angsarap.net


CANTONESE GINGER SCALLION LOBSTER RECIPE - SONATURAL.HK
Add 2 tablespoons oil to the wok, along with the ginger. Let the ginger fry for about 30 seconds, until fragrant. Add the white portions of the scallions and the lobster. Stir fry on for 20 seconds, keeping the heat cranked up as high as it’ll go. Pour the wine around the perimeter of the wok and immediately cover it.
From sonatural.hk


GINGER SCALLION CRAB RECIPE RECIPES ALL YOU NEED IS FOOD
2014-12-12 · Be sure to check out our other tasty scallion ginger crustacean recipes like Ginger Scallion Shrimp and Scallion Ginger Cantonese Crab! Cantonese Ginger Scallion Lobster: Recipe Instructions The steps to preparing a live lobster are as follows: Put the lobsters in the freezer for 10 minutes. This puts slows their metabolism, de ...
From stevehacks.com


CANTONESE-STYLE LOBSTER WITH GINGER AND SCALLIONS RECIPE
Add ginger, scallions, hot pepper, and yellow chives (if using) and cook, stirring and tossing constantly, until fragrant and very gently softened, about 1 minute. Return lobster to pan and toss to coat. Stir up wine mixture (cornstarch may have settled to the bottom of the bowl) and add to wok.
From seriouseats.com


STIR-FRIED CRAB WITH GINGER AND SPRING ONIONS
Heat a wok over high heat until it is hot. Swirl in the oil, and when it is very hot and slightly smoking, toss in the garlic, ginger and spring onions and stir-fry for 20 seconds. Then chuck in the crab pieces, salt, pepper and rice wine (or sherry) and stir-fry over a high heat for about 15 minutes. Turn out on to a large, warm serving ...
From thehappyfoodie.co.uk


TRUCVY-ZOE'S ZONE: CANTONESE LOBSTER WITH GINGER AND SCALLION
Marinate lobster with (A) 2) Heat up wok and add 3 cups of oil. Dust lobster with flour and deep fry lobster until it turns red. Set aside. 3) Julienne four thumb-size ginger and one green onion. 4) Heat up a wok. Add 3 tablespoons of oil. Add ginger and green onion from (3) and fry until fragrant. 5) Pour in Lobster and stir fry.
From trucvy-zoe.blogspot.com


CANTONESE-STYLE GINGER SCALLION LOBSTER - FOOD NEWS
Lightly coat the lobster pieces in the corn flour. Next, poach in hot oil for a quick minute - not too long, as soon as the shell turns red, remove from oil. Remove excess oil, leaving about 2-3 tbsps in the wok. Turn the heat lower - then add the garlic, ginger and scallions to avoid burnt garlic.
From foodnewsnews.com


GINGER SCALLION DUNGENESS CRAB STIR FRY RECIPE | FOOD ...
Barefoot Contessa: Modern Comfort Food. 7:30am | 6:30c. The Kitchen
From ontherocks.top


GINGER SCALLION LOBSTER (蔥薑龍蝦) - WOK AND KIN
In a wok or deep pan, heat up the oil on high and fry the shellfish in batches of 3-4 for 40 seconds or until the outside is just cooked. Drain the oil and transfer the lobster onto a plate. Add 4 tbsp oil into the wok on high heat and stir …
From wokandkin.com


GINGER AND SCALLION DUNGENESS CRAB - AHEAD OF THYME
The ultimate Asian seafood experience has arrived! Ginger and scallion Dungeness crab is stir-fried to perfection and coated with intense flavours. | aheadofthyme.com
From humansong.net


SCALLION GINGER CANTONESE CRAB - A RECIPE TUTORIAL ...
Aug 1, 2018 - I don’t claim that this Scallion Ginger Cantonese crab is an easy recipe to make, but follow these step-by-step directions and you'll be in for a real treat. This recipe tutorial will teach you how to prepare live crabs for this iconic Cantonese crab dish. Pinterest . Today. Explore. When autocomplete results are available use up and down arrows to review and …
From pinterest.co.uk


GINGER SCALLION CRAB RECIPES ALL YOU NEED IS FOOD
Jul 10, 2017 · Transfer to a large colander and allow crab to marinate for 10-15 minutes. Place a plate underneath the colander to allow water to seep out. In a large wok, heat oil on high heat. Add ginger and cook for about 2 minutes until ginger changes colour and texture. Add crab and garlic and stir continuously until fully coated in oil.
From stevehacks.com


CANTONESE-STYLE LOBSTER WITH GINGER AND SCALLIONS | THE ...
Tossed with slivers of ginger and sliced scallions, their primary aroma was sweet and spicy, the briny flavor of the lobsters coming through only once you started eating them. There's no two ways about it. Eating Cantonese-style lobster with ginger and scallions is a gentlemen-start-your-wet-naps type of messy affair.
From seriouseats.com


HOW TO MAKE SPICY GINGER-SCALLION CRAB | HOUSE OF X TIA ...
Below is the recipe for SPICY GINGER-SCALLION CRAB. Hope you enjoy :). Please don't forget to Like & Subscribe!C O N N E C T W I T H M E I N S T A G R A M ...
From youtube.com


STIR-FRY CRABS WITH GINGER AND SCALLIONS - GINGER AND SCOTCH
Heat oil over medium-high heat in a wok or large saute pan that has a lid and can fit the crabs. Add ginger, garlic and scallion WHITES and stir-fry for 30 seconds. Sprinkle 1/4 teaspoon of salt. Add alcohol (optional) and water, then add the crabs (not the upper shells just yet) and stir around the sauce.
From gingerandscotch.com


GINGER AND SCALLION DUNGENESS CRAB - CREATE THE MOST ...
Black Bean Soup Recipe Using Dry Beans Cooking Classy Beef Barley Soup Sweet Bean Soup Recipe
From recipeshappy.com


GINGER AND SCALLION CHICKEN - RASA MALAYSIA
Hence, this ginger-and-scallion style of cooking is often my taste test when I go to a new Chinese or Cantonese-style restaurant. If a chef can make a mighty wok hei-infused ginger-and-scallion dish—be it chicken, beef, ginger and scallion crab, or lobster—it’s a sure fire sign that the food will be great.
From rasamalaysia.com


CANTONESE-STYLE GINGER SCALLION LOBSTER - THE WOKS OF LIFE
To finish the dish, start with a clean wok over high heat. Add 2 tablespoons oil to the wok, along with the ginger. Let the ginger fry for about 30 seconds, until fragrant. Add the white portions of the scallions and the lobster. Stir fry on for 20 seconds, keeping the heat cranked up as high as it’ll go.
From thewoksoflife.com


PICTORIAL: CRAB IN GINGER AND GREEN ONION - CHINA: COOKING ...
Use a pan/wok, set stove at high, add a generous 10 tblsp of cooking/frying oil. Wait until oil start fuming. Use a small bowl and add about 10 tsp of corn starch. Dust the crab meat with corn starch. Place the pieces on the pan and fry the crab pieces for about 3 to 5 minutes.
From forums.egullet.org


CHINESE STEAMED CRAB WITH SCALLIONS AND GINGER - YOUTUBE
Steaming Crab with scallions and ginger is super easy to make. This is a method I've learned from my parents and this method of making the crab makes it very...
From youtube.com


GINGERED SCALLION RECIPES - FOOD NEWS
Step 1 Combine scallions, ginger, salt and crushed red pepper in a heatproof medium bowl. Set next to the stove. Heat oil in a small saucepan over medium heat until it shimmers, about 1 minute. Carefully pour the hot oil over the scallion mixture. Stir to submerge the scallions and ginger in the oil. Let stand for 15 minutes before serving.
From foodnewsnews.com


GINGER AND SCALLION CRAB | ASIAN SEAFOOD RECIPE, EASY ...
Aug 29, 2019 - Ginger and Scallion Crab - This delicious and easy Chinese recipe makes restaurant-worthy ginger and scallion Dungeness crab at home.
From pinterest.de


CHINESE STEAMED CRAB WITH SCALLIONS AND GINGER
1 x 2lb Fresh Crab, broken apart into sections 1/4 Cup or 30 grams Ginger, julienned 3 Scallions, (cut into 2-inch pieces - separate white part and green) 1 Thai Chili, deseeded and diced 1/4 Teaspoon Kosher Salt or to taste
From sweetrehab.ca


STIR FRY CRABS WITH GINGER AND SCALLIONS 姜葱蟹 | CHINESE ...
1/3 cup rice wine. 1 tsp sugar. Directions: Wash crab, pull off the top shell, put aside, pull off the gills and discard. Chop the body to number of pieces desired with a chopper. (We chopped to 4 pieces but you can definitely do more) Heat wok to hot, add oil. Add in ginger slice and half the scallions and stir fry until fragrant.
From thehongkongcookery.com


SCALLION GINGER CANTONESE CRAB - CREATE THE MOST AMAZING ...
Healthy Apple Pie Oat Bars Healthy Oatmeal Snack Bars Recipe Healthy Chicken Nuggets
From recipeshappy.com


SCALLION GINGER CANTONESE CRAB - A RECIPE TUTORIAL ...
Aug 18, 2015 - I don’t claim that this Scallion Ginger Cantonese crab is an easy recipe to make, but follow these step-by-step directions and you'll be in for a real treat. This recipe tutorial will teach you how to prepare live crabs for this iconic Cantonese crab dish. Aug 18, 2015 - I don’t claim that this Scallion Ginger Cantonese crab is an easy recipe to make, but follow these …
From pinterest.co.uk


GINGER SCALLION SAUCE (薑蓉) - OH MY FOOD RECIPES
Put 8 slices of ginger into a chopper. Then, run the chopper until the ginger turns finely minced. 2. Next, put finely minced ginger into a bowl. 3. After, cut 5 sticks of green onion into small pieces. 4. The following step, put the chopped green onion into the bowl and add 1 teaspoon of salt. 5.
From ohmyfoodrecipes.com


GINGER AND SCALLION CRAB WITH NOODLES (薑蔥炒蟹) | CHRISTINE'S ...
Drain and discard the oil leaving about 2 tablespoons of oil in the wok. Saute half of the ginger and spring onion. Add the noodles and stir to combine and evenly heat. Transfer onto a plate, cover to keep warm. Add 1 tablespoon of oil to sauté the rest of the ginger and spring onion until aromatic. Toss back the crab pieces in the wok ...
From en.christinesrecipes.com


CANTONESE-STYLE GINGER SCALLION LOBSTER | RECIPE ...
Jun 11, 2015 - Make Cantonese ginger scallion lobster, a Chinese banquet classic, with whole lobsters (or lobster tails) using our step-by-step recipe! Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And …
From pinterest.com


Related Search