Ginger Mud Crabs Recipe

Name: Ginger Mud Crabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg crab (mud crab raw or live); 80 ml peanut oil (4 tablespoons); 1 inch piece ginger (peeled and julienned); 3 garlic cloves; 1 red onion (roughly chopped); 6 spring onions (scallions cut into 1 inch pieces separate white and green); 1 red capsicum (bell pepper cut into strips); 60 ml rice wine (shoaxing specified); 10 g white sugar; 40 ml oyster sauce; 20 ml sesame oil; 60 ml chicken stock; 10 ml black vinegar; 1/2 cup coriander leaves; 2 chilies (birds eye deseeded and sliced for garnish to taste optional)

Servings: persons

1 kg crab (mud crab raw or live)
80 ml peanut oil (4 tablespoons)
1 inch piece ginger (peeled and julienned)
3 garlic cloves
1 red onion (roughly chopped)
6 spring onions (scallions cut into 1 inch pieces separate white and green)
1 red capsicum (bell pepper cut into strips)
60 ml rice wine (shoaxing specified)
10 g white sugar
40 ml oyster sauce
20 ml sesame oil
60 ml chicken stock
10 ml black vinegar
1/2 cup coriander leaves
2 chilies (birds eye deseeded and sliced for garnish to taste optional)

1
Freeze mud crab for 30 minutes and then blanch in boiling hot water and then submerge into ice water to refresh.
2
Clean and chop the crab in quarters, remove lungs and crack the claws by hitting them across the middle with a knife.
3
Add some off cuts of ginger and spring onion to the water in a pot on which you can sit a bamboo steamer, add the crabs to the steamer and steam for about 6 to 8 minutes or alternatively I would use my electric steamer or if you have a pot with holes in the base site that on a another pot with water.
4
Heat the peanut oil in the wok until smoking.
5
Add onion and cook till almost transluscent and then add garlic and cook for a few minutes.
6
Add the julienned ginger and chillies if using, 1 inch lengths of spring onion white part and the capsicum and sugar and fry a few minutes until fragrant.
7
Add crabs and toss, then add shoaxing wine, oyster sauce, sesame oil and stock and vinegar and cook for a few minutes (I just had this all mixed in a jug to pour in).
8
Sprinkle with sliced spring onion greens and coriander leaves on serving (as we don't care for coriander I omitted).
9
Serve with steamed rice.

448

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 15 ingredients. The key ingredients include: 1 kg crab (mud crab raw or live), 80 ml peanut oil (4 tablespoons), 1 inch piece ginger (peeled and julienned), 3 garlic cloves, and more.

Yes, Ginger Mud Crabs 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!

Ginger Mud Crabs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions