Stir-fried Swimming Crab with Ginger and Scallion is a classic seafood dish bursting with freshness. The crab meat is sweet and tender, stir-fried over high heat with ginger and scallion. The shell turns bright red, and the ginger-scallion aroma infuses every bite—it’s so good you’ll want to lick your fingers.
🌴 Ingredients:
· 2 swimming crabs (about 600g, cleaned and cut into pieces)
🌴 Aromatics:
· 1 large piece of ginger (shredded)
· 3 stalks of scallion (cut into segments, white and green parts separated)
· 3 cloves of garlic (smashed)
· 2 dried chilies (optional)
🌴 Seasonings:
· 1 tbsp light soy sauce (about 10ml)
· 1 tbsp oyster sauce (about 10ml)
· 1 tbsp cooking wine (about 10ml)
· A pinch of sugar (to enhance flavor)
· A pinch of white pepper powder
· 1 tbsp cornstarch (about 10g, for thickening)
· Salt, to taste
· Cooking oil, as needed
🌴 Instructions:
- Prepare the Crab
Clean the crabs, remove the gills, stomach, and heart, and cut them into large pieces. Coat the cut surfaces with a thin layer of cornstarch. ⚠️ Note: The starch seals in the juices and prevents the roe from leaking during stir-frying. - Pan-fry the Crab
Heat oil in a pan. Place the crab pieces cut-side down and pan-fry over medium heat until they change color and set. Remove and set aside. ⚠️ Note: Frying cut-side down seals in the juices. - Sauté the Aromatics
Add a little oil to the pan, then add the ginger, scallion whites, garlic, and dried chilies. Stir-fry over low heat until fragrant. ⚠️ Note: Ginger and scallion are the soul of this dish; don’t skip them. - Combine and Serve
Turn to high heat, add the crab pieces, cooking wine, light soy sauce, oyster sauce, and sugar. Stir-fry quickly to combine. Add a little hot water, cover, and simmer for 1 minute. Finally, thicken with cornstarch slurry, add the scallion greens, and stir-fry until combined. ⚠️ Note: Be quick to keep the crab meat tender. I’ve tried cooking too long, and the meat became tough.
💡 More Fresh and Savory Seafood Dishes:
If you enjoy this stir-fried swimming crab with ginger and scallion, you should also try my [Garlic Shrimp with Vermicelli] for another incredibly fresh and flavorful dish.
Want to explore more? Check out my full [seafood] category!
💡 Tips:
The key to Stir-fried Swimming Crab is “sweet crab meat, rich ginger-scallion aroma.” Coat the cut surfaces with cornstarch to seal in the juices. Use plenty of ginger and scallion, and sauté over low heat. Be quick when stir-frying to keep the crab tender.
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