Cantonese-Style Crab Recipe

Posted on December 28, 2013

Our friend, Phuc Luu, recently taught us how to cook crab. Crabs are usually a special treat because they are fairly expensive to buy at the restaurant. Making them at home cuts the cost down quite a bit. But having never personally seen how they were cooked, we have never tried. Turns out it is not so difficult! Phuc let us into his kitchen and taught us a special way to cook the crabs with plenty of flavor so that you do not even need to dip the crab in butter.

We bought enough crabs for a dinner party. Snow crabs were on sale the week we cooked, so that is what we got. But King Crab works just as well. This is his Cantonese-Style Crab Recipe…

 

Rinse crab clusters in the sink. Put crabs in a large bowl.

Sprinkle corn starch over all the crabs, and flip to coat other side. (Don’t worry about using too much.) Set aside.

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Chop the following veggies into a bowl and set it aside:

  •          Green onions (1 bunch per 2 people) – sliced
  •          Shallot – sliced
  •          Ginger (1.25 inch) – skin it and cut thinly into strips
  •          Garlic (4 cloves or 2 Tablespoons) – minced

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Set a wok or large skillet on medium high heat with 1/2 to a full cup of vegetable oil

Carefully pour the veggie bowl in the wok into the hot oil. Mix, cooking for about 4 minutes or until soft. Pour the wok contents back into the bowl and set aside.

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Put another 1/2 to full cup of oil into the wok over medium high heat. Place three crab clusters in and cook for about 5 minutes. The total crab cooking time will be about 15 minutes.

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Flip the crabs and pour some sesame oil on top. Shift the crabs around so more parts sit in the oil. Cook until you see some browning.

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Pour soy sauce and oyster sauce over it, dousing both side of the crabs. Cook a little longer. Add some rice wine on top. You can put a lid on top and continue to cook for a little while.

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Finish by adding the vegetables back with the crabs and plate them to serve.

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We had a feast of Cantonese crabs, marinated lamb, and a vegetable dish of brussels sprouts, apples, and bacon. The other recipes will be shared later!

 


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