Ginger Mud Crabs
Dive into the bold, aromatic flavors of Ginger Mud Crabs—an indulgent seafood dish that embodies the essence of coastal comfort food. This recipe combines tender mud crabs with the spicy zing of fresh ginger, the savory depth of oyster and soy sauces, and a touch of red chili for optional heat. Stir-fried in an aromatic base of garlic, sesame oil, and spring onions, the crabs are simmered to perfection in a rich, glossy sauce thickened with a cornstarch slurry. Perfect for impressing guests or treating yourself, this dish pairs beautifully with steamed rice or crusty bread to soak up every last drop of its irresistible sauce. Ideal for seafood lovers, this quick 15-minute recipe is your gateway to a restaurant-quality feast at home!
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Recipe Information
Ingredients
- 2 whole Mud crabs (live or cleaned)
- 50 grams Fresh ginger
- 4 pieces Garlic cloves
- 3 stalks Spring onions
- 1 piece Red chili (optional)
- 1 tablespoon Sesame oil
- 2 tablespoons Vegetable oil
- 2 tablespoons Oyster sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Sugar
- 150 milliliters Chicken stock or water
- 1 teaspoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
Instructions
Clean the mud crabs thoroughly. If they are live, humanely dispatch them by chilling in ice water for 30 minutes before cleaning and cutting each crab into four pieces. Crack the claws slightly to allow the sauce to seep in.
Peel and julienne the ginger into thin strips. Mince the garlic. Cut the spring onions into 2-inch lengths, separating the white and green parts. Slice the red chili (if using).
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry and set aside.
Heat a wok or large skillet over medium-high heat. Add the vegetable oil and sesame oil.
Once hot, add the minced garlic and julienned ginger to the wok. Stir-fry until aromatic, about 1 minute.
Add the white parts of the spring onions and sliced red chili (if using). Stir-fry for another 30 seconds.
Place the crab pieces into the wok, stirring gently to coat them in the aromatic mixture. Cook for 2 to 3 minutes.
Add the oyster sauce, soy sauce, and sugar. Pour in the chicken stock or water, stirring to combine. Cover the wok and let the crabs simmer for 6 to 7 minutes or until the shell turns bright orange and the meat is cooked.
Uncover the wok and stir in the cornstarch slurry to thicken the sauce. Bring to a boil to activate the thickening, then reduce the heat to low.
Sprinkle the green parts of the spring onions over the crabs. Toss gently to combine, then turn off the heat.
Serve the ginger mud crabs immediately with steamed rice or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.3 g | 18% | |
| Saturated Fat | 2.2 g | 11% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 1528 mg | 66% | |
| Total Carbohydrate | 7.2 g | 3% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 1.8 g | ||
| Protein | 64.9 g | 130% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 333 mg | 26% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1037 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
