Crab, onion, garlic and chili create a complex harmony of sweet, spicy and savory in this Fried hard crab recipe,
Greetings everyone, this is James Anderson writing from Food And Meal. As we approach another Chinese New Year Cuisine, I find myself reminiscing about the delicious foods my wife and I used to enjoy around this time of year when we lived in Shanghai. One dish in particular that brings back fond memories is wok fried crab, with its sweet, succulent meat contrasted by spicy and savory flavors.
Just thinking about that tender crab meat coated in a slightly thickened sauce with onions, garlic and vibrant red chilies makes my mouth water. I remember the sizzling sound of the crab hitting the super-hot wok, flames licking up the sides as Mei maneuvered the long wok spatula with elegant expertise. Her face would be flushed from the heat of the stove, but her smile was radiant. The lovely aroma as she stirred the crab still lingers in my mind.
Now that we’ve moved to Vietnam, finding high-quality fresh crab is harder and more expensive. But I want to carry on the tradition of eating this symbolic dish for good luck and prosperity in the coming year. So for my recipe series on Chinese New Year cuisine, I’m sharing my wife’s secret family recipe for wok fried crab. I hope it brings the same joy and beautiful memories to your table as it does mine. If you give it a try, let me know how it turns out! Wishing everyone health and happiness in the Year of the Dragon.
Fried hard crab recipes
Wok Fried Crab
Equipment
Ingredients
- 1 ½ Cups Fish Stock Homemade Preferable
- ¼ Cup Soy Sauce Dark in Color and Your Favorite Kind
- 2 tablespoons Lime Juice Fresh
- ½ Cup Sherry Your Favorite Kind
- 1 Cup Black Beans Fermented Variety and Rinsed
- ¼ Cup Cashews Finely Chopped
- ½ Cup Green Onions Fresh and Finely Chopped
- ½ Cup Cilantro Leaves Fresh and Roughly Chopped •
- 1 Pound Crabmeat Dungeness Variety and Lumpy
- 1 Tablespoon Cornstarch
- 2 tablespoons Water Warm
- ¼ Cup Oil Peanut Variety
- 5 Cloves Garlic Finely Chopped •
- 1 Piece Ginger Freshly Grated
- 1 Chile Pepper Thai Variety and Minced
- 4 Crabs Dungeness Variety and Broken Into Small Sized Pieces
- 6 Heads Bok Choy Baby Variety, Cut Into Halves and Stems Removed
Instructions
- Using large sized saucepan add in your homemade stock. Add in your favorite kind of soy sauce, fresh lime juice, favorite kind of Sherry, black beans, chopped cashews, fresh green onions, and fresh cilantro. Stir thoroughly to combine.
- Set over medium heat and allow to simmer for the next 5 minutes or until your sauce is thick in consistency.
- After this time add in your crab meat. Then use a small sized bowl and stir together your cornstarch and your water until smooth in consistency. Add into your sauce and cook for an additional minute.
- Using a large sized Wok set over high heat and add in your oil and once your oil is hot enough add in your garlic, fresh ginger, Chile and crab pieces. Fry for the next 3 to 4 minutes before removing from heat.
- Serve your fried crab meat pieces with your sauce poured over the top. Serve right away and enjoy.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Oven-Baked Wok-Inspired Crab Legs
Ingredients:
- 2 pounds crab legs (king crab or snow crab)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, finely grated
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 1/2 teaspoon red pepper flakes (adjust to taste)
- 1 tablespoon chopped fresh cilantro (for garnish)
- Sliced green onions (for garnish)
Instructions:
- Preheat your oven to 400°F (200°C).
- In a bowl, combine the minced garlic, grated ginger, soy sauce, oyster sauce, honey, sesame oil, and red pepper flakes. Mix these ingredients thoroughly to create the marinade.
- Arrange the crab legs on a large baking sheet lined with aluminum foil.
- Brush the marinade generously over the crab legs, ensuring they are well coated.
- Place the baking sheet in the preheated oven and bake for 15-20 minutes. Baste the crab legs with the marinade every 5 minutes to infuse the flavors.
- Once the crab legs are heated through and have a beautiful glaze, remove them from the oven.
- Garnish with chopped cilantro and sliced green onions.
- Serve your Oven-Baked Wok-Inspired Crab Legs hot and enjoy the succulent flavors!
Tips about Fried hard crab recipe
Garnish with a sprinkle of fresh cilantro for a vibrant finish.
Cooking Tips
- Crab Selection: Opt for fresh or frozen crab legs, and ensure they are fully thawed before cooking for the best texture and taste.
- Prepping Crab Legs: If using frozen crab legs, thaw them overnight in the refrigerator. Rinse them under cold water and pat them dry before marinating.
- Flavor Absorption: Allow the crab legs to marinate for at least 30 minutes to ensure they soak up the vibrant flavors.
- Basting Technique: While baking, baste the crab legs regularly with the marinade to create a caramelized, flavorful glaze.
- Monitor Doneness: Be attentive to prevent overcooking. The crab legs are ready when they turn opaque and the internal temperature reaches 145°F (63°C).
Serving Suggestions
This Chinese wok fried crab would pair deliciously with a fresh farmer’s salad topped with juicy grilled fish skewers or a platter of grilled sea bream. The sweet crab meat and spicy sauce contrasts nicely with the light flavors of grilled fish.
For heartier pairings, try serving the crab over a bowl of hibachi chicken fried rice, a California maki roll, or Japanese green tea rice. The fried rice or rice dishes complement the sauce while the crab adds a pop of sweetness.
More casual pairings like whole wheat cheese toast, quesadillas, or paninis stuffed with meats and cheese would also make tasty combinations with the bold crab flavors.
I recommend garnishing the Fried hard crab recipe with sliced green onions, sesame seeds, or chopped peanuts to add extra flavor and crunch. A side of steamed white rice cooked by best japanese rice cooker or noodles would help soak up the delicious sauce. Soy dipping sauce, ponzu sauce or wasabi mayo make excellent condiments.
Let me know if you need any other serving ideas for this scrumptious Chinese New Year specialty!
FAQs about Wok Fried Crab
- Can I prepare the marinade in advance? Yes, you can prepare the marinade a day ahead and store it in the refrigerator. Just remember to give it a good stir before using.
- What’s the best way to store leftover crab legs? Store any leftover crab legs in an airtight container in the refrigerator for up to 2 days. Reheat them in the oven or microwave, being careful not to overcook.
- Can I use this marinade for other seafood? Certainly! The marinade works well with shrimp, lobster, or even firm fish like salmon.
- Can I use a different type of crab for this recipe? Yes, feel free to use your preferred type of crab legs. King crab and snow crab are both excellent choices.
- What can I do if I don’t have an oven? If you don’t have an oven, consider using a grill. Simply grill the crab legs over medium heat, basting with the marinade, until they are heated through and slightly charred, which will take about 10-15 minutes.
Conclution
In conclusion, Fried hard crab recipe is a dish that holds special meaning for me and my wife around Lunar New Year. The sweet, succulent crab meat perfectly balances the spicy, savory flavors of the sauce. Cooking it requires high heat and skilled technique to get that coveted wok hay flavor. While the ingredients can be hard to source here, I will continue seeking out top quality crab to make this celebratory Fried hard crab recipe. I hope readers give this tasty treat a try to bring happiness and prosperity as we welcome another new year. If you make this recipe, please let me know how it turns out! Wishing everyone an auspicious and delicious holiday.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.