Ginger and Scallion Crab

4.65 from 70 votes
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Ginger and Scallion Crab - This delicious and easy Chinese recipe makes restaurant-worthy ginger and scallion Dungeness crab at home.

Chinese ginger and scallion crab recipe.
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Remember that scene in Pretty Woman when Julia Roberts was trying to devour her escargot and it flew across the table?

I had that exact “Pretty Woman” moment–a disgraceful and embarrassing one I must say–at a Chinese restaurant recently. It was a plate of mouth-watering ginger and scallion crab, and the character in play was a succulent crab claw, the last one remaining.

The culprit was a crab cracker. Being my clumsy self, coupled with the sin of gluttony, my crab claw flew across the table and landed on the carpet at a sad and dark corner of the restaurant. And there was no waiter to catch it for me!

Throughout the dinner, I kept looking down at the poor crab claw that I almost had in my mouth. It was a huge and beautiful crab claw. The shell was perfectly cracked and revealed the juicy meat inside. Drool…mmmm….I was this close to eating that crab claw. Darn it.


Chinese Ginger And Scallion Crab

Ginger and scallion crab placed in a big bowl, with plenty of pieces.

When I was grocery shopping today and saw that Dungeness crab was on sale for $3.99 per pound, I knew exactly what I was going to make–ginger and scallion crab.

If you’ve been to a real Chinese restaurants in the United States, I am sure you are familiar with ginger and scallion crab (姜葱蟹).

Crabs are mostly prepared two ways in these Chinese restaurants: ginger and scallion or salt and pepper crab. Personally, I love the wok-hei infused ginger and scallion crab.

In my opinion, ginger and scallion are perfect matches made for Chinese stir-fry dishes–be it seafood (such as ginger scallion fish), ginger and scallion chicken or ginger scallion beef.


Ingredients For Ginger And Scallion Crab Sauce

Juicy Chinese crab tossed with ginger and scallions to make it a perfect meal.

This easy recipe requires just a few simple ingredients to create the sauce:

  • Oyster Sauce
  • White Pepper Powder
  • Sesame Oil
  • Sugar
  • Water
  • Corn Starch
  • Fish Sauce

That’s it!

See the recipe card for full information on ingredients.

Eating out, ginger and scallion crab is rather pricey but I spend less than $6 making it at home. If you think that ginger and scallion crab is one of those dishes that is better served at Chinese restaurants, think twice. The recipe is very easy and takes only a few basic ingredients.

As for me, not only did I have my fix of ginger and scallion crab, I had two crab claws all to myself. And no, they didn’t fly across the table this time. ;)


Frequently Asked Questions

How many calories per serving?

This recipe is only 68 calories per serving.

Close up of ginger and scallion crab meat. Delicious sauce and green onions.

What To Serve With This Recipe

For a wholesome meal and easy weeknight dinner, I recommend the following recipes.

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4.65 from 70 votes

Ginger and Scallion Crab

Chinese ginger and scallion crab recipe. This ginger and scallion crab recipes makes restaurant-worthy ginger and scallion crab, as good as restaurant's. 
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 people
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Ingredients  

  • 1 crab, about 1 1/2 – 2 pounds (0.6 kg-1 kg)
  • 2 inches (5cm) ginger, peeled and sliced into 10-12 pieces
  • 3 stalks scallion, cut into 2-inch length (5 cm)
  • 3 tablespoons cornstarch for frying
  • 1 tablespoon cooking oil
  • oil for deep frying

Sauce:

Instructions 

  • Mix the sauce and set aside.
  • Clean the crab and cut into pieces. Pat dry with paper towels and put into a big bowl. Add the corn starch to the bowl and lightly coat the crab pieces with it. Heat up a wok and add cooking oil.
  • When the oil is heated, drop the crab pieces and deep fry. As soon as they turn red, dish out, strain the excess oil and set aside.
  • Heat up a wok and add 1 tablespoon of cooking oil. Add the ginger and stir-fry until aromatic. Put the crab pieces into the wok and quickly stir a few times before adding the sauce.
  • Add the chopped scallions, toss the crab in the wok a few times until well coated with the sauce, dish out and serve immediately.

Nutrition

Serving: 4people, Calories: 68kcal, Carbohydrates: 8g, Protein: 1g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 1mg, Sodium: 143mg, Fiber: 1g, Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Please rate and comment below!

About Bee Yinn Low

Bee is a recipe developer and best-selling cookbook author, sharing easy, quick, and delicious Asian and American recipes since 2006. With a strong following of almost 2 million fans online, her expertise has been featured in major publications, TV and radio programs, and live cooking demos throughout the United States and Asia.

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Recipe Rating





33 Comments

  1. Pierre Pizem says:

    5 stars
    Thank you for this amazing recipe! Iโ€™ve used it multiple times with both lobster and Dungeness crab, and it tastes even better than at a restaurant! ๐Ÿ˜Š

    1. Bee Yinn Low says:

      Hi Pierre, thanks for your sweet comment and 5 stars ratings. Lobster, yes, it works. I am so glad you think it’s better than restaurants! Do try more recipes on my site!

  2. Tiffany says:

    5 stars
    This looks super easy to make canโ€™t wait to try!!

    1. janellejtan@gmail.com says:

      Hi Tiffany, thanks for your wonderful comment and 5 stars rating. I am so glad you enjoyed my recipe. Please try more recipes on my site: https://rasamalaysia.com/recipes/

  3. Christine says:

    Followed this to the T and was so surprised it came out so bland. Tasted before plating and had to add soy sauce, oyster sauce and fish sauce.

  4. Alisa says:

    Corn starch is mentioned in two different places for the ingredients and the sauce, yet corn flour is mentioned in Paragraph 2 of the recipe. Is it supposed to be both corn starch and corn flour, or just corn starch?

    1. Bee Yinn Low says:

      Corn starch.

  5. Mui says:

    Can you use steamed crabs?

    1. Bee Yinn Low says:

      Yes you can but won’t be as good. You should use raw crab.

  6. Carin says:

    Wondering if the recipe can be adapted to use frozen crab claws instead? Thank you!

    1. Rasa Malaysia says:

      Yes.

  7. Curtis says:

    Really good. Changes I made were adding sherry 50/50 for sauce water. Plus 3 cloves sliced garlic cloves. No need for deep fryer. I used two woks.

    1. Rasa Malaysia says:

      Yummy!

  8. Tina says:

    Do you have to kill and cut up the crab 1st or can you used boiled crab?

    1. Rasa Malaysia says:

      You should use live crab, cut into pieces. Boiled crab can be used but won’t taste as good.

      1. John says:

        Thank you for sharing the recipe!
        Would it work well instead of deep frying the raw crabs coated with flour, just pan fry them. After that, in a separate pan, fry finger, and garlic, and add the crabs, and the rest of the recipe should be the same as yours. Doing deep fry uses up too much oil, but pan fry minimizes amount of oil and itโ€™s more healthy.

  9. Gina says:

    This recipe looks amazing! Can I use frozen crab for this recipe? Where can I find more of your recipes?