Cantonese Seafood Recipe
Ginger Scallion Crab
Ginger scallion crab is a Cantonese seafood dish using crab pieces, ginger, scallion, garlic, and a light savory sauce.
Recipe at a glance
| Purpose | Menu-derived Chinese restaurant recipe family |
| Cuisine or format | Cantonese Seafood |
| Consolidation rule | Closely related menu names are treated as one recipe family when the sauce, technique, or format is the same. |
Ingredients
- 2 cleaned crabs in pieces or 1 1/2 lb crab sections
- 2 tablespoons neutral oil
- 6 slices ginger
- 4 scallions
- 2 garlic cloves
- 1 tablespoon light soy sauce
- 1 teaspoon oyster sauce, optional
- 1/2 cup stock
- White pepper
- Cornstarch slurry, optional
Method
- Pat crab pieces dry.
- Sear or shallow-fry crab briefly if desired.
- Fry ginger, garlic, and scallion whites.
- Add crab pieces and toss.
- Add stock, soy sauce, oyster sauce if using, and white pepper.
- Cover briefly until crab is cooked.
- Finish with scallion greens.
Variations and substitutions
- Adjust the protein or vegetable only when the core technique and sauce remain recognizable.
- For allergies or religious dietary needs, check sauces, broth, wrappers, cooking wine, and shared wok or fryer use.
- For restaurant-style versions, texture matters as much as flavor: noodles should not be mushy, fried items should not be soggy, and broths should remain clear unless the dish calls for thickness.