Crab In Ginger Sauce Recipe

Name: Crab In Ginger Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None crabs; 1 small red pepper, seeded and very thinly sliced; 8 None green onions, chopped into 1-inch lengths; 1 piece (4 inches) green ginger, peeled and very thinly sliced; 3 tbsp oil; 1/2 tsp sesame oil; 2 tbsp dry sherry; 2 tsp soy sauce; 1 None chicken bouillon cube; 1 tsp sugar; 2 tsp cornstarch blended with 1/4 cup water

Servings: persons

2 None crabs
1 small red pepper, seeded and very thinly sliced
8 None green onions, chopped into 1-inch lengths
1 piece (4 inches) green ginger, peeled and very thinly sliced
3 tbsp oil
1/2 tsp sesame oil
2 tbsp dry sherry
2 tsp soy sauce
1 None chicken bouillon cube
1 tsp sugar
2 tsp cornstarch blended with 1/4 cup water

1
Wash crabs. Gently pull away round hard shell at top. With small sharp knife gently cut away the grey fibrous tissue. Rinse again to clean crab.
2
Chop off claws and big nippers. Crack lightly with back of cleaver to break through hard shell. This makes it easier to access crab meat. Chop down center of crab to halve body. Chop across each half 3 times to give 6 body sections of crab.
3
Heat oil and sesame oil in wok on medium heat. Stir-fry ginger for 2 mins. Add prepared crab; stir-fry for 1 min. Add red pepper, 1/2 cup water, sherry, soy sauce, crumbled bouillon cube and sugar; bring to a boil. Reduce heat to low; simmer, covered, for 4 mins.
4
Add cornstarch mixture to sauce; cook for 2 mins or until sauce is boiling and coats crab well. Add green onions; cook for 1 min.

267

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 None crabs, 1 small red pepper, seeded and very thinly sliced, 8 None green onions, chopped into 1-inch lengths, 1 piece (4 inches) green ginger, peeled and very thinly sliced, and more.

Yes, Crab In Ginger Sauce falls under the Seafood category and is a great choice for this type of meal.

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

That's it — enjoy your meal!

Crab In Ginger Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions