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Fish, East Asian

Ginger scallion crab with rice

Ginger scallion crab is a Cantonese style stir fry served with rice, for 4 people, ready in 35 minutes, medium difficulty, for €7.50 per person. The key is frying the ginger well in the oil before adding the crab, so it flavors the whole sauce.

For a night that breaks the routine, I'm taking you to Canton with crab stir fried with ginger and scallions, meant to be eaten with your hands.

Ginger scallion crab with rice
Total time
35 min
Difficulty
Medium
Cost per person
€7.50
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall

Here, cooked crab meets a short, barely thickened sauce, flavored with fried ginger and lifted by rice wine and soy sauce. The scallions added at the end keep their crunch and freshness, contrasting with the tender crab meat that soaks up all the pan juices. Plain rice is there to catch every drop of sauce.

This is a dish to make when you want to break from the everyday without aiming for anything complicated, on a Sunday evening or for friends who don't mind eating with their hands. Keep empty bowls on the table for the shells and have napkins ready, crab is meant to be shared and enjoyed without fuss, straight from your fingers.

The ingredients

4 people

Fish counter

  • Cooked crab legs and claws 1.2 kg

Fruits and vegetables

  • Fresh ginger 80 g
  • Scallions 2 bunch
  • Garlic 3 cloves

Pantry

  • Rice wine or sherryoften in the pantry 5 cl
  • Soy sauceoften in the pantry 2 tbsp
  • Cornstarchoften in the pantry 1 tbsp
  • Neutral oiloften in the pantry 4 tbsp
  • Sugaroften in the pantry 1 tsp
  • Riceoften in the pantry 300 g
  • Pepperoften in the pantry 1 pinch

Allergens Shellfish, Soy, Gluten

The step by step recipe

  1. Crack the crab claws and legs with the back of a knife so the sauce can soak into the meat.

    Wrap the crab in a kitchen towel before cracking it, so shell splinters don't fly everywhere.

  2. Cut the ginger into thin matchsticks, mince the garlic, and slice the scallions into 4 cm pieces.

    Peel the ginger with the edge of a spoon, it's faster than using a knife.

  3. Cook the rice in salted water, then drain it. 11 min

    Plain rice is perfect here, the crab sauce does all the work.

  4. Heat the oil in a large wok and fry the ginger over medium heat until golden and fragrant. 4 min

    If it browns too fast, lower the heat, burnt ginger would ruin the whole dish.

  5. Add the garlic and crab, stir fry over high heat for two minutes, then pour in the wine, soy sauce, sugar, and 10 cl of water mixed with the cornstarch. 4 min

    Pour in the cornstarch slurry while stirring, the sauce thickens within seconds.

  6. Finish with the scallions and pepper, and serve right away with the rice.

    Put a bowl on the table for the shells, along with warm hand towels.

Our tips to get it right

  • Pick a crab that's already cooked and very fresh, the meat should smell like the sea, not ammonia, which is a sign it's past its best.
  • Work over high heat once the crab goes in, the goal is to sear it quickly without drying out the meat.
  • Have every ingredient chopped and ready before you turn on the heat, wok cooking moves fast and leaves no room to improvise.

The variations

  • Swap the crab for peeled shrimp for a version that's quicker to prepare and less messy to eat.
  • For a vegetarian version, use firm tofu cut into cubes instead of crab, browning it well before adding the sauce.
  • For kids, serve the sauce on the side and offer crab meat already picked from the shell mixed into the rice, much easier to eat.

What to serve it with

  • Hot unsweetened green tea
  • Steamed vegetables, bok choy or broccoli
  • A clear soup to start

Storage

Cooked crab keeps for 1 day in the refrigerator in a sealed container, no longer, since seafood doesn't keep well. Reheat it gently in a pan with a splash of water to loosen the sauce. Freezing isn't recommended, it would ruin the texture of the crab.

Questions about this dish

Can I use frozen crab for this recipe?

Yes, as long as you thaw it in the refrigerator the day before and pat it dry before cooking. Extra moisture would stop the sauce from thickening properly.

Can this dish be made ahead of time?

It's best to cook the crab right before serving, since the meat dries out when reheated. You can, however, chop the ginger, garlic, and scallions several hours in advance.

What can I use instead of rice wine?

The sherry listed in the recipe works very well, and a dry white wine is a fine backup. The flavor will be a touch less fragrant but still good.

Why crack the crab legs and claws first?

Cracking the shell lets the sauce reach the meat inside and also makes the crab easier to eat at the table. It's a quick step if you wrap the crab in a kitchen towel before cracking it.

How long does it take to make a ginger scallion crab with rice?

Count 35 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a ginger scallion crab with rice?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a ginger scallion crab with rice cost?

About €7.50 per serving, or €30.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, soy, gluten. Always check the labels of the products you buy.

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