Stir-fried Crab

Serves 3
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Directions

  1. 1Start by cleaning and breaking down freshly caught Dungeness crab.
  2. 2Start by cleaning and breaking down freshly caught Dungeness crab.
  3. 3Start by cleaning and breaking down freshly caught Dungeness crab.
  4. 4Scrape out all of the head butter, also known as tomalley.
  5. 5Scrape out all of the head butter, also known as tomalley.
  6. 6Scrape out all of the head butter, also known as tomalley.
  7. 7Use a new sponge to scrub off all the gunk and build-up on the crab.
  8. 8Use a new sponge to scrub off all the gunk and build-up on the crab.
  9. 9Use a new sponge to scrub off all the gunk and build-up on the crab.
  10. 10Smash each crab leg with a giant Chinese butcher knife.
  11. 11Smash each crab leg with a giant Chinese butcher knife.
  12. 12Smash each crab leg with a giant Chinese butcher knife.
  13. 13Dredge the crab in cornstarch.
  14. 14Dredge the crab in cornstarch.
  15. 15Dredge the crab in cornstarch.
  16. 16Fry the crab until it's 90% cooked.
  17. 17Fry the crab until it's 90% cooked.
  18. 18Fry the crab until it's 90% cooked.
  19. 19Strain the fried crab.
  20. 20Strain the fried crab.
  21. 21Strain the fried crab.
  22. 22Melt a bunch of butter with a bit of oil to prevent burning.
  23. 23Melt a bunch of butter with a bit of oil to prevent burning.
  24. 24Melt a bunch of butter with a bit of oil to prevent burning.
  25. 25Add garlic and ginger for aromatics.
  26. 26Add garlic and ginger for aromatics.
  27. 27Add garlic and ginger for aromatics.
  28. 28Add all the tomalley.
  29. 29Add all the tomalley.
  30. 30Add all the tomalley.
  31. 31Add oyster sauce, fish sauce, chicken bouillon, and sugar for seasoning.
  32. 32Add oyster sauce, fish sauce, chicken bouillon, and sugar for seasoning.
  33. 33Add oyster sauce, fish sauce, chicken bouillon, and sugar for seasoning.
  34. 34Add shallots and onions later to keep a little bite to them.
  35. 35Add shallots and onions later to keep a little bite to them.
  36. 36Add shallots and onions later to keep a little bite to them.
  37. 37Add jalapeños for spice.
  38. 38Add jalapeños for spice.
  39. 39Add jalapeños for spice.
  40. 40Add in the crab and toss it really well until everything is nicely coated.
  41. 41Add in the crab and toss it really well until everything is nicely coated.
  42. 42Add in the crab and toss it really well until everything is nicely coated.

Ingredients

  • 1 crab Dungeness crab
  • 1 crab Dungeness crab
  • 1 crab Dungeness crab
  • cornstarch
  • cornstarch
  • cornstarch
  • butter
  • butter
  • butter
  • oil
  • oil
  • oil
  • garlic
  • garlic
  • garlic
  • ginger
  • ginger
  • ginger
  • tomalley
  • tomalley
  • tomalley
  • oyster sauce
  • oyster sauce
  • oyster sauce
  • fish sauce
  • fish sauce
  • fish sauce
  • chicken bouillon
  • chicken bouillon
  • chicken bouillon
  • sugar
  • sugar
  • sugar
  • shallots
  • shallots
  • shallots
  • onions
  • onions
  • onions
  • jalapeños
  • jalapeños
  • jalapeños

Equipment

Chinese butcher knifenew sponge

Tips

  • Use a new sponge to scrub the crab clean.
  • Smash crab legs with a butcher knife for easier eating.
  • Fry crab in cornstarch for a saucy coating.
  • Add shallots and onions later to maintain a bite.
  • The secret ingredient is laughter and passion.