Cantonese Cuisine · tested Chinese home cooking
Ginger Scallion Crab Recipe
姜葱炒蟹 Jiāng Cōng Chǎo Xiè
A luxurious Cantonese classic where fresh crab is wok-fried with ginger, scallions, and a simple but perfect sauce. The sweet crab meat pairs beautifully with the aromatic ginger and scallion sauce. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 2 whole blue crabs (about 1 lb each), cleaned and cut into pieces
- 5 slices ginger
- 6 scallions, cut into 2-inch pieces
- 3 cloves garlic, sliced
- For sauce: 2 tbsp Shaoxing wine, 1 tbsp soy sauce, 1 tsp sugar, 1 tbsp oyster sauce, 1/4 cup chicken stock
- 1 tbsp cornstarch
- 2 tbsp neutral high-heat oil such as avocado, canola, peanut, or grapeseed oil
- Cilantro for garnish
Step-by-step instructions
Step 1
Clean the crabs, remove the top shell, discard gills…
Clean the crabs, remove the top shell, discard gills and innards. Cut each crab into 4 pieces. Crack the claws slightly with the back of a cleaver.
Step 2
Lightly dust the cut sides of the crab pieces with…
Lightly dust the cut sides of the crab pieces with cornstarch. This helps seal in moisture and thickens the sauce.
Step 3
Heat oil in a wok over high heat
Heat oil in a wok over high heat. Add crab pieces (except the top shells) and sear for 2-3 minutes until shells turn red. Remove.
Step 4
Add more oil to the wok
Add more oil to the wok. Add ginger slices and white parts of scallions. Stir-fry for 30 seconds until fragrant.
Step 5
Return crab to the wok
Return crab to the wok. Add garlic and the sauce mixture. Cover and cook for 3 minutes.
Step 6
Remove lid and add green onion greens
Remove lid and add green onion greens. Stir-fry for 30 seconds until sauce coats the crab pieces. Garnish with cilantro.
Cook’s notes
- Fresh crab is essential – frozen crab releases too much water and steams instead of fries
- Crack the claws with a cleaver to allow the sauce to penetrate and make eating easier
- Have your fishmonger clean and cut the crab if you're not comfortable doing it yourself
- Serve with steamed rice and finger bowls – this is a hands-on eating experience
Common questions
Can I make Ginger Scallion Crab less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.