Crab Meat and Crab Roe Fried Rice
超香蟹肉蟹黄炒饭 · cantonese cuisine · Canton
Crab season is the golden window for this dish. The author steamed whole crabs, served half as-is, turned the rest into spicy crab, and saved the picked leg meat and roe for this fried rice. A note of warning from the author: eating crab takes ten minutes, but picking it takes two hours.
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:EggSoyWheat
Some ingredients are not yet allergen-surveyed; this label is not exhaustive.
Per serving (4 servings)
- Energy (kcal)
- Unknown
- Protein (g)
- Unknown
- Fat (g)
- Unknown
- Carbs (g)
- Unknown
- Sodium (mg)
- Unknown
Estimated from verified ingredient data for the original formula — not lab values, and one dish is not a full meal.
jing mi fan粳米饭
as needed
egg鸡蛋
2.0 piece
Crab螃蟹
3.0 whole
1.0 piece
as needed
scallion葱花
as needed
0.74 oz
1.2 oz
0.06 cup
Techniques you'll use
- Steaming ↗
Cook with moist vapor for tender, clean-tasting results.
- Stir-frying ↗
Cook small pieces in stages, then bring them together while their textures are distinct.
- Day-old rice pan-frying ↗
Toss chilled rice over high heat so every grain fries separately.
Steps
Start by steaming the crabs, then pick out all the meat and roe — the author notes this takes a few hours. This batch of hairy crabs was rich in roe and tomalley; half was steamed to eat and half made into spicy crab, with the picked leg meat and roe reserved for the fried rice.
✅ Done when: The crabs turn bright orange-red after steaming, and you have a pile of clean picked crab meat and roe.
- 2
Step 2
Separate the egg yolks from the whites into two bowls. Beat the yolks, pour them over the rice, and mix thoroughly until every grain of rice is coated in egg — this gives the fried rice its tempting golden color. The author used freshly cooked rice and found it coated easily.
✅ Done when: Every grain of rice is evenly coated with yolk and looks uniformly golden.
Mince the ginger and dice the red pepper and scallions. Heat oil in a wok, using a bit more than usual. Once hot, add the egg whites and scramble them, then add the crab roe and crab meat and stir-fry. Once the crab releases its fragrant oil, add the minced ginger, oyster sauce, and light soy sauce, and stir-fry until evenly combined.
✅ Done when: The mixture sizzles with visible crab oil and smells strongly fragrant, with the sauces evenly incorporated.
Add the rice and stir-fry until evenly combined, season with a little salt, add the scallions just before taking off the heat, toss to combine, and plate.
✅ Done when: The rice is hot, evenly golden, and the scallions are just wilted and distributed throughout.