How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat)?

You need 9 ingredients. The key ingredients include: 6 stalks Bok choy, 1 can Canned crab meat, 1 Finely-chopped Japanese leek, 1 dash Ginger (finely chopped), and more.

Is Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat) suitable as seafood?

Yes, Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat) falls under the Seafood category and is a great choice for this type of meal.

How do I store leftover Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat)?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab and Bok Choy in Thick Ankake Sauce (Using Cann

Name: Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 stalks Bok choy; 1 can Canned crab meat; 1 Finely-chopped Japanese leek; 1 dash Ginger (finely chopped); 100 ml Water; 1/2 tsp Weipa; 1 Salt, pepper; 1/2 tbsp Katakuriko; 1 dash Oil

Try this homemade Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat) recipe the whole family will love. Made with stalks Bok choy, crab mea…

This Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat) relies on simple, everyday ingredients such as stalks bok choy, canned crab meat, finely-chopped japanese leek and ginger (finely chopped). It comes together quickly and makes 4 servings, at about 249 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

6 stalks Bok choy
1 can Canned crab meat
1 Finely-chopped Japanese leek
1 dash Ginger (finely chopped)
100 ml Water
1/2 tsp Weipa
1 Salt, pepper
1/2 tbsp Katakuriko
1 dash Oil

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Quick Info

Servings
4 servings
Calories
249 kcal
Category
Seafood

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Crab and Bok Choy in Thick Ankake Sauce (Using Canned Crabmeat)

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