A classic Cantonese seafood dish featuring fresh crab quickly wok-fried with aromatic ginger, garlic, and fragrant scallions. The high heat of the wok seals in the crab's natural sweetness while creating a deliciously savory coating.
This classic Cantonese dish showcases the natural sweetness of fresh crab, amplified by the aromatic punch of ginger and scallions. The key is high heat and quick cooking—overcooking will make the crab meat tough.
Clean the crabs thoroughly under cold running water. Remove the shell and内脏 (internal organs), then cut each crab into quarters or halves depending on size. Pat completely dry with paper towels—this is crucial for achieving a crispy sear. Set aside.
Slice the ginger into thin pieces. Lightly smash the garlic cloves with the side of your knife. Cut the scallions into 2-inch sections, keeping white and green parts separate.
Heat your wok over high heat until smoking. Add a drizzle of oil and swirl to coat. Add the salt, then immediately add ginger, garlic, and the white parts of the scallions. Stir-fry for 30 seconds until incredibly fragrant—don't let the garlic burn.
Add the crab pieces in a single layer. Let them sear undisturbed for 1-2 minutes to develop color. Then toss and stir-fry vigorously for another 2-3 minutes. The crab should turn bright orange-red.
Add the green parts of the scallions and white pepper. Give everything a final toss. Remove from heat immediately and serve hot, ideally with steamed rice to soak up the flavorful juices.
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