Stir-Fried Swimming Crab with Ginger and Scallion
葱姜炒梭子蟹（very easy） · cantonese cuisine · Canton
A very easy home-style Chinese dish. The author also has a tom yum spicy stir-fried version of this dish that they recommend.
Gus WhitfieldRetired firefighter in Texas, been smoking brisket since before it was cool. Low and slow is the only way. Still burn the rice sometimes, don't judge.Nutrition & allergens
Contains:SoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- 142.6(Main ingredients only; seasoning not counted)
- Protein (g)
- 20.5(Main ingredients only; seasoning not counted)
- Fat (g)
- 4.1(Main ingredients only; seasoning not counted)
- Carbs (g)
- 6.4(Main ingredients only; seasoning not counted)
- Sodium (mg)
- 605.2(Main ingredients only; seasoning not counted)
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
suo zi xie梭子蟹
17.64 oz
5.0 slice
scallion葱花
5.0 stalk
salt盐
to taste
as needed
0.32 oz
Dried chiles干辣椒
3.0 piece
as needed
Techniques you'll use
- Starch-coating chicken ↗
Prepare a thin coating before cooking chicken for a stir-fry.
- Pan-frying (jian) ↗
Sear food in a shallow layer of oil, one side at a time.
- Aromatic blooming (bao xiang) ↗
Bloom ginger, garlic, and chili in hot oil to build the aroma base.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
Steps
- 1
Step 1
Pick out your swimming crab — at around 10 yuan per jin, any of them will do.
✅ Done when: You have one or more crabs, each about 3 liang (150 g) in size.
- 2
Step 2
Humanely kill the crab; scissors make processing easier.
✅ Done when: The crab is dispatched and ready to clean.
- 3
Step 3
Rinse the crab well, cut it in half, and drain off the water.
✅ Done when: The crab halves are clean and no longer dripping wet.
Dredge the crab in the starch.
✅ Done when: The cut surfaces are coated in starch.
- 5
Step 5
Only the cut surfaces need to be dipped in starch — there is no need to coat the whole crab.
✅ Done when: Only the cut sides are starched; the shells are bare.
When the oil is hot, fry the crab. A flat pan works well and does not use much oil.
✅ Done when: The crab is frying in hot oil in the pan.
- 7
Step 7
Remove the fried crab and set it aside; it should be about 90% or fully cooked.
✅ Done when: The crab shells have turned orange-red and the meat is nearly or fully cooked.
- 8
Step 8
Prepare the ginger, scallion, and chilies. Be generous with the ginger and scallion — they become very fragrant in the hot oil.
✅ Done when: The aromatics are cut and ready by the stove.
Add half of the ginger and the scallion whites to the oil and fry over low heat until dried out, to draw out their fragrance and remove the sharp, raw bite. The oil used for frying the crab can be reused — do not waste it.
✅ Done when: The ginger and scallion whites are shriveled and dried, and the oil is fragrant.
Add the remaining ginger, scallion, and chilies and stir-fry until fragrant, reserving some of the scallion greens for later.
✅ Done when: The aromatics are sizzling and smell fragrant.
Add the swimming crab and stir-fry, then season with salt and light soy sauce (wei ji xian soy sauce or steamed-fish soy sauce also work). Key point: use as little salt and soy sauce as possible or it will be too salty — the salt should be barely perceptible.
✅ Done when: The crab is evenly coated and heated through with the seasonings.
- 12
Step 12
Scatter in the reserved scallion greens, toss to combine evenly, and plate.
✅ Done when: The scallion greens are just wilted and everything is evenly mixed.
- 13
Step 13
Cheers, friend — enjoy!
✅ Done when: The dish is plated and ready to serve.