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 each crab, hard shell whole hard shell, ready-to-cook; 8 each scallions, spring or green onions; 1 small sweet red bell peppers; 1 piece ginger root; 3/4 cup water; 2 1/2 tablespoons sherry dry; 1 teaspoon sugar; 1 teaspoon chicken bouillon, powdered; 2 teaspoons soy sauce, tamari; 2 teaspoons cornstarch; 2 tablespoons vegetable oil; 1/2 teaspoon sesame oil

Servings: persons

2 each crab, hard shell whole hard shell, ready-to-cook
8 each scallions, spring or green onions
1 small sweet red bell peppers
1 piece ginger root
3/4 cup water
2 1/2 tablespoons sherry dry
1 teaspoon sugar
1 teaspoon chicken bouillon, powdered
2 teaspoons soy sauce, tamari
2 teaspoons cornstarch
2 tablespoons vegetable oil
1/2 teaspoon sesame oil

1
Rinse crabs with water.
2
Gently pull away round -hard shell on top.
3
With small sharp knife gently cut away the gray spongy tissue and discard.
4
Rinse crabs with water.
5
Cut off claws and legs.
6
Pound claws lightly with back of cleaver to break shell.
7
Chop down center of crabs to cut body in half.
8
Cut each half crosswise into 3 pieces.
9
Cut onions into 1-inch (2 1/2 cm) pieces.
10
Remove seeds from pepper.
11
Cut pepper into thin strips.
12
Pare gingerroot.
13
Cut ginger into thin slices, then cut the slices into very thin strips.
14
Combine 1/2 cup (125 mL) of the water, the sherry, sugar, bouillon and soy sauce.
15
Combine remaining 1/4 cup (60 mL) water and the cornstarch.
16
Blend well.
17
Heat vegetable and sesame oils in wok over medium heat.
18
Stir- fry ginger in the oils for 1 minute.
19
Add cut up crabs.
20
Stir-fry for 1 minute.
21
Add sherry mixture and pepper to crab.
22
Stir-fry over high heat until liquid boils.
23
Reduce heat to low.
24
Simmer covered for 4 minutes.
25
Uncover and stir in cornstarch mixture.
26
Cook until sauce thickens.
27
Add onions.
28
Cook and stir for 1 minute.

194

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 12 ingredients. The key ingredients include: 2 each crab, hard shell whole hard shell, ready-to-cook, 8 each scallions, spring or green onions, 1 small sweet red bell peppers, 1 piece ginger root, 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