Ginger and scallion Dungeness crab is the ultimate Asian seafood experience stir-fried to perfection and coated with intense flavours.
- 2 lbs. Dungeness crab, rinsed and chopped
- 8 tablespoons cornstarch, divided
- 1 tablespoon sugar
- seasoning salt or sea salt
- black ground pepper
- 4 tablespoons vegetable oil
- 4-5 slices of fresh ginger
- 1 tablespoon garlic, minced
- 2 hard-boiled salty duck egg yolks, crushed (optional)
- 3 stalks of scallions, sliced
- Place crab in a large bowl and add cornstarch, sugar, and salt and pepper (to taste). Toss to coat fully.
- Transfer to a large colander and allow crab to marinate for 10-15 minutes. Place a plate underneath the colander to allow water to seep out.
- In a large wok, heat oil on high heat. Add ginger and cook for about 2 minutes until ginger changes colour and texture. Add crab and garlic and stir continuously until fully coated in oil.
- Continue to cook until crab starts to change colour. Cook for another 5 minutes.
- Add salty duck egg yolks (optional) and stir to coat.
- At this point, you will start to see a sauce forming at the bottom of the wok. Slowly add remaining cornstarch, one tablespoon at a time. Stir and observe the consistency of the sauce after each tablespoon. Make sure that the sauce is getting thicker and the cornstarch starts to stick to the surface of the crab.
- Once the mixture sticks to the crab shells, turn the heat down to low. Continue to stir and cook for 2 minutes, allowing the mixture to immerse into the crab.
- Turn heat off, sprinkle with scallions and serve.
- Be careful not to overcook the crab as it will destroy the crab meat, causing it to turn “rubbery”.
- Use one 2-pound crab or two 1-pound crabs for this recipe.