This post may contain affiliate links. Please read my privacy policy.
Ginger and Scallion Crab - This delicious and easy Chinese recipe makes restaurant-worthy ginger and scallion Dungeness crab at home.
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
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
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
This recipe is only 68 calories per serving.
What To Serve With This Recipe
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Crab Recipes You Might Like
Ginger and Scallion Crab
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:
- 1 tablespoon oyster sauce
- 2 dashes white pepper powder
- 1/8 teaspoon sesame oil
- 1/2 teaspoon sugar
- 6 tablespoons water
- 3/4 teaspoon corn starch
- 1/8 teaspoon fish 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
Nutrition information is automatically calculated, so should only be used as an approximation.
