Crab Meat with Soft Scrambled Eggs
Tender crab meat gently folded into fluffy, lightly seasoned eggs. A simple yet elegant dish that highlights the sweet, delicate flavor of fresh crab.
Story
This classic dish from the Yangtze River delta region makes the most of seasonal hairy crab. The key is gentle handling—crab meat is delicate, and the eggs should be soft and custardy, not overcooked.
Ingredients
fresh crab meat (from 1 hairy crab or about 100g/3.5oz)
100g
eggs
2 large
ginger
1 small piece, finely minced
scallions
2 stalks, finely chopped
cooking wine (Shaoxing wine)
1 tablespoon
rice vinegar
1 teaspoon
salt
to taste
vegetable oil
2 tablespoons
sesame oil
few drops (optional)
Instructions
1
Prep the crab
If using a whole crab, carefully pick the meat from the shells and legs. Set aside. Finely mince the ginger and chop the scallions separately.
2
Season and warm the crab
Heat a wok or non-stick pan over medium heat. Add a splash of oil, then stir-fry the ginger for 10 seconds until fragrant. Add the crab meat, cooking wine, and a pinch of salt. Toss gently for about 30 seconds until the crab is warmed through. Remove and set aside.
3
Scramble the eggs
Beat the eggs with a pinch of salt until well combined. Wipe the wok clean, add the remaining oil, and heat over medium-low. Pour in the eggs and let them sit for 10 seconds until the edges begin to set. Gently push the eggs from the edges toward the center, letting the uncooked egg flow to the edges. Repeat until the eggs are mostly set but still slightly wet.
4
Combine and finish
Return the crab meat to the wok and fold gently into the eggs. Drizzle with rice vinegar and a few drops of sesame oil if using. Remove from heat while the eggs still look slightly underdone—they will continue cooking from residual heat. Sprinkle with scallions and serve immediately.
