Stuffed Crab Shell

Name: Stuffed Crab Shell
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Chinese
Ingredients: 1 kg Fresh crab (steamed and meat removed); 425 g Lean pork (tendons removed, minced); 150 g Canned bamboo shoots (cut into rice-sized dice); 150 g Rehydrated shiitake mushrooms (cut into rice-sized dice); 25 g Rehydrated dried shrimp (soaked and cut into rice-sized dice); 150 g Bread (cut into rice-sized dice); 3 Eggs; 7.5 g Salt; 7.5 g Sugar; 50 g Cornstarch; 2 g Black pepper powder; 250 g Peanut oil (for deep frying); 10 g Chinese cooking wine; 10 g Ginger; 50 g Vinegar; 2 Egg whites (for coating batter)

Korean-style deep-fried stuffed crab shells—crispy on the outside, tender on the inside, with rich crab flavor.

55 min

Easy

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Ingredients

Fresh crab (steamed and meat removed) 1 kg

Lean pork (tendons removed, minced) 425 g

Canned bamboo shoots (cut into rice-sized dice) 150 g

Rehydrated shiitake mushrooms (cut into rice-sized dice) 150 g

Rehydrated dried shrimp (soaked and cut into rice-sized dice) 25 g

Bread (cut into rice-sized dice) 150 g

Eggs 3

Salt 7.5 g

Sugar 7.5 g

Cornstarch 50 g

Black pepper powder 2 g

Peanut oil (for deep frying) 250 g

Chinese cooking wine 10 g

Ginger 10 g

Vinegar 50 g

Egg whites (for coating batter) 2

Instructions

Steam Crab and Remove Meat

Wash the crab well, steam for approximately 15 minutes, take out, let cool, remove the crab shell, take out the crab meat, and set aside.

Prepare Ingredients

Wash the pork, remove the tendons, mince it, then cut the rehydrated shiitake mushrooms, bamboo shoots, and bread into rice-sized dice; soak the dried shrimp in water, wash, and cut into rice-sized dice as well.

Mix the Filling

Put the minced pork and crab meat in a bowl, add the diced shiitake and bamboo shoots, stir well to combine, then add salt, sugar, black pepper powder, Chinese cooking wine, egg white, cornstarch, and peanut oil, stir thoroughly to form a uniform filling.

Fill the Crab Shells

Put the mixed filling into the cleaned crab shells, smooth it into a round shape, then brush with egg white cornstarch batter, and sprinkle with bread crumbs.

Deep Fry

Pour peanut oil into a deep fryer, heat over low heat, add the crab shells one by one and fry until cooked through, then increase the heat to medium, return the crab shells to the oil and fry for about 5 minutes until golden brown, take out, and drain excess oil.

Serve with Dipping Sauces

When serving, place the stuffed crab shells on a plate, serve with a small dish of ginger-vinegar sauce and a small dish of chili sauce for dipping, and enjoy.