20-Min Garlic Butter Crab with Scallion Oil
Live hairy crabs steamed until sweet and tender, then finished with sizzling garlic butter and bright scallion oil. A restaurant-quality Shanghai favorite in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 320
- Protein
- 28g
Ingredients
- 2 whole (1.5–2 lb each) live hairy crabs
- 4 tbsp butter
- 6 cloves, minced garlic
- 4 stalks, chopped (white and green separated) scallions
- 1 tbsp, minced ginger
- 3 tbsp shaoxing wine or dry sherry
Instructions
- 1
Fill a large wok or pot with 2 inches of water. Bring to a boil over high heat.
- 2
Place crabs on a steamer rack above the boiling water. Cover and steam for 12–14 minutes until shells turn bright orange-red and legs move freely.
- 3
While crabs steam, melt butter in a small skillet over medium heat. Add minced garlic and ginger, stirring constantly until fragrant, about 90 seconds.
- 4
Pour in shaoxing wine and the white parts of scallions. Let it sizzle and reduce for 1 minute, then remove from heat.
- 5
Transfer steamed crabs to a serving platter. Pour the hot garlic butter over the top and scatter green scallion parts on the surface.
- 6
Serve immediately with small bowls for shells and extra napkins.
Tools you’ll need
- large wok or pot with lid
- steamer rack
- small skillet
- wooden spoon
- serving platter
- small bowls
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