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This dish looks far more complicated than it really is to prepare. My mother and I usually prepare this dish for the family holiday feast. My dad especially love this dish with lots of fresh scallions and chili sauce.


  • 1 1.5 or 2 lb. large Dungeness Crab
  • 2 tbsp. cornstarch
  • 5 tbsp. vegetable oil
  • 2 tbsp. rice wine or dry sherry
  • 1 egg, beaten
  • 1 tbsp. fresh ginger, finely chopped
  • 4 scallions, cut into short lengths
  • 2 tbsp. light soy sauce
  • 1 tsp. sugar
  • 1/2 tsp. sesame oil
  • 1/2 broth(I usually chicken broth)


  • 1. Clean and cut the crb in half from the underside.
  • Break off claws and crack them with the back of a cleaver(easy to eat later and let the flavor cooked through).
  • Discard the legs and crack the shell, breaking into several pieces.
  • Discard the feathery gills and teh sac.
  • Put the pieces of crab aside.
  • 2. In a bowl, combine rice wine, cornstarch, egg. Pour mixture over the crab and marinate for 20 minutes.
  • 3. Heat oil in a wok on high temperature.
  • When the oil starts to smoke, add the crab pieces, ginger and scallion and stir-fry for 2-3 minutes.
  • The trick here is to make sure the wok is heated very very hot before putting the ingredients in.
  • 4. Add soy sauce, sugar and broth and stir well. Bring to a boil, reduce heat, cover and simmer for 3-4 minutes, or until crab is cooked.
  • 5. Transfer crab to a serving dish, Drizzle with sesame oil and garnish with fresh scallion.

Categories: Main Dish  Shellfish 
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