Stone Crab Stir-Fry Recipe

Name: Stone Crab Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons light brown sugar; 2 tablespoons soy sauce; 2 tablespoons water; 1 tablespoon Worcestershire sauce; 1 teaspoon cornstarch; 1/8 teaspoon fish sauce; 1 pound stone crab claws, shells intact; 2 tablespoons peanut oil; 8 lime wedges (from 2 limes); 1 (1/2-in.) piece fresh ginger, peeled and minced; 1 red Fresno chile, thinly sliced; 1 garlic clove, minced; 1/2 cup loosely packed fresh mint leaves; 1/2 cup loosely packed fresh cilantro leaves

Servings: persons

2 tablespoons light brown sugar
2 tablespoons soy sauce
2 tablespoons water
1 tablespoon Worcestershire sauce
1 teaspoon cornstarch
1/8 teaspoon fish sauce
1 pound stone crab claws, shells intact
2 tablespoons peanut oil
8 lime wedges (from 2 limes)
1 (1/2-in.) piece fresh ginger, peeled and minced
1 red Fresno chile, thinly sliced
1 garlic clove, minced
1/2 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh cilantro leaves

1
Stir together brown sugar, soy sauce, 2 tablespoons water, Worcestershire sauce, cornstarch, and fish sauce in a small bowl. Set aside.
2
Using a meat mallet or the back of a knife, carefully crack the crab claws, removing any stray pieces of shell and ensuring the meat inside is easily accessible.
3
Heat oil in a large skillet over medium. Add lime wedges; cook 3 minutes. Add ginger, chile, and garlic; cook, stirring often, about 2 minutes. Add crab claws; toss to coat.
4
Add brown sugar mixture to skillet; stir to coat. Cook over medium, stirring occasionally, until sauce thickens, about 1 minute.
5
Remove from heat; sprinkle with mint and cilantro. Serve immediately.

207

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 14 ingredients. The key ingredients include: 2 tablespoons light brown sugar, 2 tablespoons soy sauce, 2 tablespoons water, 1 tablespoon Worcestershire sauce, and more.

Yes, Stone Crab Stir-Fry 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!

Stone Crab Stir-Fry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions