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Stir Fried Crabs with Ginger and Scallion

Crispy deep-fried crabs tossed in a savory ginger and scallion sauce made with oyster sauce and sesame oil. This quick stir fry is bold, aromatic, and perfect served over steamed rice.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer, Dinner, Main Course
Cuisine: Asian, Chinese, Filipino, seafood
Keyword: crispy, quick, Savory, stir fried crabs with ginger and scallion, stir-fried
Servings: 4 people
Calories: 1912kcal
Cost: $

Equipment

  • 1 Wok or deep pan For deep frying and stir frying
  • 1 Mixing bowl For combining the sauce

Ingredients

  • 4 lbs crabs
  • 1 1/2 tablespoons oyster sauce
  • 1/2 teaspoon sesame oil
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 teaspoons sugar
  • 1 tablespoon cornstarch
  • 1/2 cup water
  • 1 cup scallions chopped
  • 2 to 3 tablespoons ginger minced
  • 2 teaspoons garlic minced
  • 3 cups cooking oil for deep frying
US Customary - Metric

Instructions

  • Combine the oyster sauce, sesame oil, salt, ground black pepper, sugar, garlic, cornstarch, and water in a bowl. Stir until well blended, then set aside.
    1 1/2 tablespoons oyster sauce, 1/2 teaspoon sesame oil, 1 teaspoon salt, 1/2 teaspoon ground black pepper, 2 teaspoons sugar, 2 teaspoons garlic, 1 tablespoon cornstarch, 1/2 cup water
  • Heat the cooking oil in a wok or deep pan over medium-high heat.
    3 cups cooking oil
  • Deep fry the crabs for 3 minutes. Remove them from the wok and let the excess oil drip off.
    4 lbs crabs
  • Remove most of the oil from the wok, leaving about 2 tablespoons. Sauté the ginger and scallions for 2 minutes.
    2 to 3 tablespoons ginger, 1 cup scallions
  • Return the fried crabs to the wok. Pour in the sauce mixture, then toss to combine and cook for 1 minute.
    4 lbs crabs
  • Turn off the heat and transfer to a serving plate. Serve and enjoy!

Notes

Crab Selection – Blue crabs, Dungeness, or mud crabs all work well. Choose crabs that feel heavy for their size, which indicates more meat inside.
Oil Temperature – Heat the oil to around 350°F (175°C) before adding the crabs. If the oil is not hot enough, the shells will absorb too much oil and turn soggy.
Wok Heat – Use the highest heat setting when stir frying the crabs with the sauce. High heat helps the sauce caramelize quickly and coat the shells evenly.
Serving – Serve immediately while hot. The sauce thickens as it cools, so this dish is best enjoyed right off the wok with steamed jasmine rice.
Storage – Refrigerate leftovers in an airtight container for up to 2 days. Reheat in a hot wok or skillet to restore the texture.

Nutrition

Calories: 1912kcal | Carbohydrates: 11g | Protein: 80g | Fat: 173g | Saturated Fat: 13g | Polyunsaturated Fat: 49g | Monounsaturated Fat: 107g | Trans Fat: 1g | Cholesterol: 268mg | Sodium: 2110mg | Potassium: 1702mg | Fiber: 1g | Sugar: 3g | Vitamin A: 659IU | Vitamin C: 21mg | Calcium: 235mg | Iron: 2mg