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