After you’ve tried it a few times, you’ll realize it’s really not that hard! The chilies are a nice touch that give an extra flavor layer. Here’s the step-by-step process: Put the crabs into the refrigerator for 5 to 10 minutes to slow them down enough for easy handling. © 2020 South China Morning Post Publishers Ltd. All rights reserved. This marinated crab dish is SO AMAZING! One large mud crab should be sufficient for two greedy diners (I would include myself in that category) or four who are more restrained. Mainly, I wanted to make this available to Sarah and Kaitlin so this detailed ginger scallion Cantonese crab recipe won’t get lost in future generations. Toss in the ginger pieces and cook until they are just starting to crystalize (15 seconds) and then add half of the scallions. So what are you seafood lovers waiting for? Remove the cover and spread the rest of the scallions over the crab. While we do our best to provide nutritional information as a general guideline to our readers, we are not certified nutritionists, and the values provided should be considered estimates. Instructions. We basically licked every shell clean, even the empty ones. And the crab roe...transformed to a intense gorgeous red...I'm getting a little tear in my eye just thinking about how yummy it was. DEEP FRIED SQUID WITH CHILI AND GARLIC CLAMS IN BLACK BEAN SAUCE. If you have no sizzle, the heat is too low. Let the crab cook like this for 2 to 3 minutes. See that wider flap which indicates a female crab! If you like it hot add even more chilies. Looking for more authentic recipes? Sprinkle the remaining flour over the crab pieces lightly when you are done. We're starting small but are thinking (and planning) big - we'll be adding recipes to the site every week, and will expand to include international dishes, cooking videos, interviews with famous chefs and much more. You can even switch up the spice combination to make a special blend. you would be hard pressed to beat it. Eat with or without dipping into the sauce, it depends on your preference. So thank you all dear readers, know that you have our sincere thanks for supporting our cookery wookery efforts at The Hong Kong Cookery! of smoke on the sides of the wok. Lay the body pieces in one layer on a large heat-proof platter, and the back shells on another platter. Set the top shells aside, placing them upside-down so the liquid and soft parts stay inside. Like nothing else, one must try it to experience it. Place the tray in the freezer and leave them for 10 minutes - this puts the crabs to sleep. The second choice would be the supermarket, but I have generally found that it’s difficult to find fresh crab there. No one said this was all rainbows and bunnies. If you have no sizzle, the heat is too low. During this process, it’s best to hold the cover and tilt the wok so the liquid hits the hot sides of the wok and you hear and see a sizzle generating that elusive “wok hay” flavor. Stir in sauce mix and heat through. Plate and serve! The sandy-looking goodness surrounding the crab is primarily a mix of fried garlic and black beans, which were clumpy in texture, but incredibly delicious. Nice job! Can't wait to see what else you cook. Females usually have a wider flap than the males, but this is where a good fish monger is helpful. Add crabs, sizzle wine. When I was growing up in California, my grandmother, a fantastic cook, would prepare Saturday dinner and Sunday lunch for dozens of people every week. On public holidays, her entire family (six children, their spouses and 23 grandchildren) would gather for a feast. Then cut each crab in half. I prefer blue crab when they are in season, which is generally late summer in the US. The crab claws were hiding beneath the mound of fried garlic and black bean. For this recipe, don’t use lake crabs, as the preparation would be different. Freshness first, then simple yet subtle preparation to bring out the best of the natural taste of the fresh food. Under Bridge Spicy Crab is one of our favourite … Take each of the crab halves and lightly dredge each large piece in a light coating of flour. The procedure itself is surprisingly simple: the crabs are covered with the marinade and refrigerated for 24 hours and then it's ready to eat. Add Hoisin Sauce and Chilli Bean Sauce and fry until fragrant. removing the tail flap on the underside of the crab and scrubbing well all over with a brush. Hi Cyndi, you’re welcome and hope you enjoy our classic Cantonese crab recipe! Be sure to mix a little cornstarch and water to thicken the sauce if needed.