Crabs with Scallions and Ginger Recipe

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Today let’s learn to cut and clean whole crabs then cook the crabs with scallions and gingers 蔥姜肉蟹! Last time, we talked about the health benefits of scallions, and this time, let’s talk about ginger. Ginger helps with blood circulation and releases the coldness from our bodies. It’s also really perfect for this cold weather.

Crabs with Scallions and Ginger Recipe

1 lb of a whole crab, cut into 12 pieces (you can also use frozen crab meats)
3 oz of ginger, sliced into thin slices
5 scallions, cut into 2-inch pieces

1/4 teaspoon of salt
1/4 teaspoon of sugar
A dash of sesame oil
A dash of pepper
1 teaspoon cornstarch mixed with 1 tablespoon of water
1/2 tablespoon of scallion oil


1. Cut the whole crab into 12 pieces.
2. Mix the crabs with a little bit of cornstarch to prevent the moisture of the crab from coming out.
3. Add 3 cups of oil, over medium-high heat, add the crab and cook until they turn pink (about 2 minutes).Take them out and put them aside.
4. Add ginger slices till the fragrant comes out. Add the roots of scallions and wait until the aroma comes out. We add gingers first because the texture of ginger is harder than scallions. Then add the cooked crabs and quickly stir. Add 1/3 cup of water to prevent everything from drying out. Cover the wok for 30 seconds. Then add the sauce and mix everything thoroughly, except the cornstarch water. Add scallions. Cover it for another 30 seconds. Lastly, add cornstarch water.

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