Ginger Mud Crabs Food

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SCALLION GINGER CANTONESE CRAB



Scallion Ginger Cantonese Crab image

I don't claim that this Scallion Ginger Cantonese crab is an easy recipe to make, but follow these step-by-step directions and you'll be in for a real treat. This recipe tutorial will teach you how to prepare live crab for this iconic Cantonese crab dish.

Provided by Bill

Categories     Fish and Seafood

Time 35m

Number Of Ingredients 9

3 live blue crab ((or similar))
2 tablespoons all purpose flour
6 tablespoons oil
4-5 slices ginger
4 scallions
3 tablespoons shaoxing wine ((measure it out in a small cup before you start cooking))
1/8 teaspoon sugar
1/8 teaspoon white pepper
2 teaspoons soy sauce

Steps:

  • Clean and prep the crabs for cooking (see step-by-step instructions within this post).
  • Take each of the crab halves and lightly dredge each large piece in a light coating of flour. Transfer to a clean plate along with the claws and shells. Sprinkle the remaining flour over the crab pieces.
  • Heat a wok with 4 tablespoons of oil, spreading the oil around the wok so it heats evenly. You know you have reached the right temperature when you start to see just a little (not a lot!) of smoke on the sides of the wok. Now quickly place each of the large pieces of crab in the oil and spread the claws and shells around the outside portion of the wok. Next, quickly tilt the wok around in a circle to get the oil spread around to all of the crab pieces, keeping the heat on high. After another 15 seconds of this, use a spatula and roll the pieces around the oil for another 15 seconds. Turn off the heat and remove to a plate or small sheet pan.
  • Clean the wok, add 2 tablespoons of oil and toss in the ginger pieces until they are just starting to caramelize (15 seconds) and then add half of the scallions - use the white pieces for this step.
  • Keep the heat on high and move quickly to add the crab to wok and toss the crab around with your spatula to get some good sizzle. After about 10 seconds, add the wine in a circle around the pan and immediately cover the wok and turn the heat down to medium. Let the crab cook for 2-3 minutes. During this process, it is best to hold the cover and tilt the wok so the liquid hits the hot sides of the wok and you hear and see a sizzle generating that elusive "wok hay" flavor. If you have no sizzle, the heat is too low.
  • Remove the cover and spread the rest of the scallions over the crab. Add the sugar, white pepper and soy sauce. Give everything a good mix for another 10 seconds. Plate and serve!

Nutrition Facts : Calories 392 kcal, Carbohydrate 10 g, Protein 18 g, Fat 29 g, SaturatedFat 2 g, Cholesterol 36 mg, Sodium 1051 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

GINGER CRAB



Ginger Crab image

This recipe is the creation of Janie C. in Hawaii. It's made using the Dungeness crab "clusters", the part of the crab where the legs join the body. Because so much of the meat is visible in these pieces, they really soak up all the gingery, garlicky flavor of the oil. Serve over hot medium or long grain rice.

Provided by Chilicat

Categories     Crab

Time 30m

Yield 5-7 serving(s)

Number Of Ingredients 9

5 lbs crab, clusters
5 cups vegetable oil (about 5 cups)
1/4 cup sesame oil
1 bunch fresh cilantro, chopped
1 bunch green onion, chopped
1 teaspoon grated gingerroot
1 whole head of garlic, chopped
4 hawaiian chili peppers, chopped (to taste)
oyster sauce (to taste)

Steps:

  • Drain crab clusters (the less water in the mixture the better). In a large wok or pot add oil, cilantro, green onion, ginger, garlic and peppers. Heat oil and ingredients until hot, stirring occasionally. Do not burn oil.
  • Add oyster sauce to taste. Add gradually and mix well before adding more - the mixture should taste slightly sweet, not salty. Remove from heat and add crab, stirring to ensure crab is well seasoned.
  • Let sit with no heat for ten minutes or longer to allow crab to soak. The crab tends to be more flavorful if allowed to soak longer before serving. Do not soak overnight.

GINGER MUD CRABS



Ginger Mud Crabs image

This is from the ABC TV show The Cook and the Chef but when the DH and I went to make it we could not get mud crabs (not even blue swimmers) for the first time in weeks, so saving here for when we get the opportunity to get the mud crabs. Finely got the chance to make this last night and have made some adjustments (found some errors in the original recipe) - I have left the quantities the same but for us I only used half as much, onion, spring onion and capsicum and I changed the timing to reflect what I believe it would take the average person to make.

Provided by ImPat

Categories     Crab

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 15

1 kg crab (mud crab raw or live)
80 ml peanut oil (4 tablespoons)
1 inch piece ginger (peeled and julienned)
3 garlic cloves
1 red onion (roughly chopped)
6 spring onions (scallions cut into 1 inch pieces separate white and green)
1 red capsicum (bell pepper cut into strips)
60 ml rice wine (shoaxing specified)
10 g white sugar
40 ml oyster sauce
20 ml sesame oil
60 ml chicken stock
10 ml black vinegar
1/2 cup coriander leaves
2 chilies (birds eye deseeded and sliced for garnish to taste optional)

Steps:

  • Freeze mud crab for 30 minutes and then blanch in boiling hot water and then submerge into ice water to refresh.
  • Clean and chop the crab in quarters, remove lungs and crack the claws by hitting them across the middle with a knife.
  • Add some off cuts of ginger and spring onion to the water in a pot on which you can sit a bamboo steamer, add the crabs to the steamer and steam for about 6 to 8 minutes or alternatively I would use my electric steamer or if you have a pot with holes in the base site that on a another pot with water.
  • Heat the peanut oil in the wok until smoking.
  • Add onion and cook till almost transluscent and then add garlic and cook for a few minutes.
  • Add the julienned ginger and chillies if using, 1 inch lengths of spring onion white part and the capsicum and sugar and fry a few minutes until fragrant.
  • Add crabs and toss, then add shoaxing wine, oyster sauce, sesame oil and stock and vinegar and cook for a few minutes (I just had this all mixed in a jug to pour in).
  • Sprinkle with sliced spring onion greens and coriander leaves on serving (as we don't care for coriander I omitted).
  • Serve with steamed rice.

GINGER SOFT-SHELL CRABS



Ginger Soft-Shell Crabs image

Make and share this Ginger Soft-Shell Crabs recipe from Food.com.

Provided by JackieOhNo

Categories     Crab

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

4 large soft-shell crabs, cleaned (5-6 oz. each)
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
6 tablespoons peanut oil
1/4 cup minced shallot
2 tablespoons minced pared fresh ginger
1/2 cup chicken broth
2 teaspoons cornstarch
2 tablespoons soy sauce
2 tablespoons dry sherry
1 teaspoon sesame seeds, toasted

Steps:

  • Coat crabs with flour seasoned with salt and pepper. Saute in 3 T. hot oil in large skillet over medium heat until golden brown on both sides, about 4 minutes. Cover and cook 1 minute. Remove from skillet and keep warm.
  • Wipe out skillet. Saute shallots in remaining 3 T. hot oil over medium-high heat 1 minute. Add ginger; saute 1 minute. Add broth and scallions; heat to boiling. Reduce heat and simmer 2 minutes.
  • Dissolve cornstarch in soy sauce and sherry. Stir cornstarch mixture into skillet. Boil, stirring constantly, until thickened.
  • Spoon sauce over crabs on serving platter and sprinkle with sesame seeds. Serve hot.

Nutrition Facts : Calories 522.8, Fat 42.3, SaturatedFat 7.2, Cholesterol 32.8, Sodium 1610.6, Carbohydrate 21, Fiber 1, Sugar 0.8, Protein 13.2

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