Pan-Fried Whole Crab

Name: Pan-Fried Whole Crab
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 500 g Green crab (remove back shell, gills, and underside belly, scrape hair off the legs, cut into 2 cm rectangular blocks, keep the large and small legs, discard joints and claws); 25 g Yellow vinegar (for seasoning); 50 g Clean cilantro (washed, for platter garnish); 15 g Soy sauce (for seasoning); 25 g Meat broth (for seasoning); 25 g Wet cornstarch (for thickening); 25 g Flour (sprinkled over the crab pieces); 1 g Monosodium glutamate (for seasoning); 50 g Shaoxing wine (to remove odor and season); 1 g Fine salt (for seasoning); 10 g Minced ginger (for seasoning); 500 g (actual consumption 100 g) Rendered pork fat (for frying); 10 g Chopped scallion (for seasoning); 5 g Sesame oil (drizzled in for aroma)

A Hunan-style crab specialty: green crab is fried until crisp, then simmered in a rich sauce for a tender texture and bold flavor.

30 min

Easy

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Ingredients

Green crab (remove back shell, gills, and underside belly, scrape hair off the legs, cut into 2 cm rectangular blocks, keep the large and small legs, discard joints and claws) 500 g

Yellow vinegar (for seasoning) 25 g

Clean cilantro (washed, for platter garnish) 50 g

Soy sauce (for seasoning) 15 g

Meat broth (for seasoning) 25 g

Wet cornstarch (for thickening) 25 g

Flour (sprinkled over the crab pieces) 25 g

Monosodium glutamate (for seasoning) 1 g

Shaoxing wine (to remove odor and season) 50 g

Fine salt (for seasoning) 1 g

Minced ginger (for seasoning) 10 g

Rendered pork fat (for frying) 500 g (actual consumption 100 g)

Chopped scallion (for seasoning) 10 g

Sesame oil (drizzled in for aroma) 5 g

Instructions

Prepare the Crab Pieces

Wash the green crab clean, remove the back shell, the gills, and the underside belly, and scrape off any hair on the legs. Cut the crab into 2 cm rectangular blocks, keep the large and small legs, discard the joints and claws, then arrange them flat on a porcelain plate with the cut side down and sprinkle flour evenly over them for later use.

Mix the Sauce

Place the chopped scallion and minced ginger in a small bowl, then add the soy sauce, vinegar, Shaoxing wine, monosodium glutamate, wet cornstarch, fine salt, and 25 g of meat broth, and stir into a combined sauce.

Fry the Crab

Place a wok over high heat, add the rendered pork fat, and heat until it reaches 70% hot. Add the crab pieces and fry until they turn red, then pour the crab together with the oil into a strainer to drain off the oil.

Sauce and Plate

Add 75 g of rendered pork fat to the wok and heat until 60% hot. Add the fried crab pieces, stir the sauce to recombine, pour it into the wok, and toss the wok several times. Drizzle in the sesame oil, plate the dish, and arrange the cilantro around the edge of the plate to finish.