Ginger Scallion Crab Recipe
A popular Cantonese dish, this simple but tasty ginger scallion crab recipe makes the most out of fresh seafood and aromatics. The Lee Kum Kee Minced Ginger, Lee Kum Kee Minced Garlic, and fresh chopped scallions all accentuate the sweetness of the crab.
You can use any type of crab for this recipe, depending on what's in season and nearby - this iteration uses blue crabs. Add a fragrant sauce made with Lee Kum Kee Premium Soy Sauce and Pure Sesame Oil, and this crab will be packed with loads of flavor!
What You Will Need
Ingredients
- 4 fresh blue crabs, claws and legs separated, cut and cleaned
- 1 large egg white, beaten
- ¼ cup cornstarch
- 2 cups vegetable oil
- 2 Tbsp. Lee Kum Kee Minced Ginger
- 2 Tbsp. Lee Kum Kee Minced Garlic
- 4 stalks green onions, sliced into strips, greens and whites separated
- ½ Tbsp. cornstarch
- 2 Tbsp. water
Sauce Mix
- 1 Tbsp. Lee Kum Kee Pure Sesame Oil
- 1 Tbsp. cooking rice wine
- ¼ tsp. salt
- ½ tsp. sugar
- ⅛ tsp. white pepper
- 2 Tbsp. Lee Kum Kee Premium Soy Sauce
- 1 cup water
Made with
Lee Kum Kee products
How to make it
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In a medium bowl, combine all the sauce ingredients.
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Dip the crab in the egg white then dust crab with cornstarch. Heat vegetable oil in a wok over medium heat to 350˚ Fahrenheit.
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Deep fry the leg parts, then the claws and shells, for 2 minutes on each side, or until they change to an orange-red tone. Remove crab and clean wok, reserving 1 Tbsp. of oil.
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To the same wok over medium heat add Lee Kum Kee Minced Ginger, Lee Kum Kee Minced Garlic and the white parts of the green onions. Then add the fried crab back into the wok and toss to combine. Drizzle the sauce over the crab.
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Stir and cover with a lid for 2-3 minutes. Create a slurry with the cornstarch and water and add into the wok to thicken the sauce. Keep stir frying the crabs until the sauce is thickened. Then, add the green parts of the green onion, mix and serve!
Check out our full recipes page for more seafood recipes like this!
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