For those of you who aren’t already aware, today (February 10, 2013) is Chinese New Year!
Chinese New Year is a very important traditional Chinese holiday honoring deities and ancestors and it is celebrated with lots of great food like fish and dumplings. Dungeness crab is a Chinese delicacy. In fact, most of the crab Zed catches on our boat is sold and shipped to China. On this Chinese New Year I thought it would be appropriate to post a Chinese recipe for Dungeness crab. (Also, I just love Chinese cuisine!)
This is a simplified recipe for Ginger- Scallion Crab. Traditionally one would start with live crabs, but because it is so much easier to find cooked crab in markets in the United States, my recipe starts with cooked crab. Make sure you give your crab a sniff before you buy it. It should smell fresh and sweet, and not fishy or funky! I always trust my nose when it comes to buying seafood.
Ginger-Scallion Dungeness Crab
- 2 – whole Dungeness crab, cooked
- 1 – bunch of scallions (green onions), cut into 2 inch pieces
- 2 inch piece of fresh ginger, peeled and sliced thinly (about 10-12 rounds)
- 2 or 3 – cloves of garlic, minced
- 2 – TBSP vegetable oil
- 3 – TBSP soy sauce
- 3 – TBSP rice vinegar (rice wine, or a dry white wine will work too)
- 1 – TBSP corn starch
Clean your crab and break it into sections. Separate each leg, and then break each leg into two or three pieces. This will make it easier to fit everything into your pan, and will also ensure that the flavors of the sauce get into more of the meat. (You can even crack the larger leg and claw pieces a little with a mallet or crab cracker so that more of the sauce can get in) If you aren’t sure what to do with a whole crab, you can ask your seafood market/counter to clean it for you. But it is a very simple process, and here is an instructional video on cleaning a Dungeness crab, just to prove it.
In a small bowl mix together the soy sauce, rice vinegar, and cornstarch. Set aside.
Heat up the oil (medium heat) in a large wok or deep pan. Add ginger slices, garlic, and scallions. Stir continuously for 3-5 minutes, or until everything smells delicious and looks softened. Add the soy sauce mixture and stir, then toss in crab pieces. Keep stirring, using a large spoon or ladle to constantly spoon the sauce over the crab as it cooks. The crab is already cooked at this point, but you want to get the crab hot and get as much of the flavor into the meat as possible. After a few minutes the sauce will be thickened and you can turn off the heat. Pour the crab and sauce onto a platter and serve!
For a more authentic version of this recipe, visit the blog “Eddy’s Kitchen” and check out his Pan Fried Ginger and Green Onion Dungeness crab, 干炒薑蔥蟹
To usher in the Year of the Snake, I offer this traditional auspicious greeting that I feel is very appropriate for the Blue family this year:
一本萬利Yīběnwànlì – “May a small investment bring ten-thousandfold profits”
Happy Chinese New Year everyone, and welcome Year of the Snake!