Ginger Scallion Blue Crab

Ingredients

• 8 blue crabs (cleaned and detached/declawed)
• 1 cup all-purpose flour
• 0.33 cup cornstarch (for dredging)
• oil (for deep frying)
• 1.5 tbsp oil (for sautéing)
• 2 tbsp garlic (minced)
• ginger (sliced)
• 2 tbsp oyster sauce
• 1 tbsp chicken bouillon powder
• 1.5 tbsp black pepper
• 0.5 cup water (for sauce base)
• 3 tsp sugar
• 1.5 tbsp sesame oil
• 2 tbsp cornstarch (for slurry)
• 0.5 cup water (for slurry)
• green onions (chopped; or chives)

Steps

1. 1

   Clean and detach or declaw the 8 blue crabs.

2. 2

   Transfer the cleaned crab pieces to a bowl and combine with 1 cup of all-purpose flour and 1/3 cup of cornstarch, tossing until well coated.

3. 3

   Fill a deep fryer or heavy pot with oil and heat to 375°F (190°C).

4. 4

   Deep fry the coated crab pieces for 5-7 minutes until they are golden brown and crispy. Remove from the oil and set aside.

5. 5

   Add 1.5 tbsp of oil to a skillet or wok over medium-high heat.

6. 6

   Add 2 tbsp of minced garlic and the sliced ginger to the skillet and sauté for 2 minutes until fragrant.

7. 7

   Add 2 tbsp of oyster sauce, 1 tbsp of chicken bouillon powder, 1.5 tbsp of black pepper, 1/2 cup of water, 3 tsp of sugar, and 1.5 tbsp of sesame oil to the skillet.

8. 8

   In a small bowl, whisk together 2 tbsp of cornstarch and 1/2 cup of water to create a slurry.

9. 9

   Pour the slurry into the skillet and stir until the sauce thickens. You may add more water if necessary to reach your desired consistency.

10. 10

    Add the chopped chives or green onions to the sauce.

11. 11

    Add the fried blue crabs back into the skillet; toss and sauté until every piece is thoroughly coated in the ginger scallion sauce.

Notes

You can adjust the consistency of the sauce by adding more water at the end if it becomes too thick. This technique also works well with lobster.

Nutrition per serving

• seafood
• main dish
• stir-fry
• Cantonese
• Chinese
• blue crab
• dinner