Recipe courtesy of Tom Douglas

Whole Dungeness Wok Fried Crab

Getting reviews...
Save Recipe
  • Total: 25 min
  • Prep: 15 min
  • Cook: 10 min
  • Yield: 1 to 2 servings
Share This Recipe

Ingredients

Directions

  1. To make the lemon grass sauce, heat 1 tablespoon of the peanut oil in a small saucepan on medium-high heat. Saute the green onions, lemon grass, red bell pepper, ginger, and garlic until soft, about 2 minutes. Add the chicken stock, rice wine vinegar, soy sauce, sugar, chili garlic paste, and black beans. Bring to a simmer for 5 minutes. Add the dissolved cornstarch and simmer, stirring frequently, until the sauce becomes glossy and thickens, about 2 more minutes. Set aside. 
  2. To wok-fry the crab, heat 2 tablespoons of peanut oil in a wok over high heat until almost smoking. Toss in the crab pieces (including the carapace or top shell), add the sake, and cover. Allow to steam 2 to 3 minutes. Add the lemon grass sauce and simmer until the crab is heated through and the sauce thickens to desired consistency, about 1 to 2 minutes. 
  3. On a large plate or platter, arrange the crab with the carapace (top shell) back on top so it looks roughly like a whole crab again and pour all the sauce over and around it. You'll need crab-crackers, a side bowl for the shells, a stack of napkins, and bowls of warm lemon water to clean your hands. Serve this with steamed white rice. 
35m Easy 100%
CLASS
Andrew Zimmern

Crispy Crab Rolls

10m Intermediate 99%
CLASS
21m Easy 99%
CLASS
18m Easy 100%
CLASS
9m Easy 100%
CLASS
14m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now