Pan-Seared Crab with Ginger-Scallion Oil
Fresh live crabs kissed in a hot skillet, then finished with a fragrant ginger-scallion oil drizzle. Messy, delicious, ready in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 240
- Protein
- 28g
Ingredients
- 2 whole (1 lb each) live hairy crabs (or Dungeness crabs)
- 2 tbsp, minced fresh ginger
- 3 stalks, sliced thin scallions
- 3 tbsp neutral cooking oil
- 3 tbsp Shaoxing wine (or dry sherry)
- 2 tbsp soy sauce
Instructions
- 1
Pat crabs dry. Cut each in half lengthwise with a sharp knife, removing the top shell.
- 2
Heat oil in a 12-inch skillet over high heat until it shimmers, about 90 seconds.
- 3
Lay crab halves shell-side down in the skillet. Sear without moving for 3 minutes until shells turn deep orange.
- 4
Flip crab halves. Pour Shaoxing wine and soy sauce over the top. Cover and cook 2 minutes.
- 5
Scatter ginger and scallions over the crab. Stir the liquid to coat evenly, then cover again for 1 minute.
- 6
Slide onto a plate with all the pan juices. Serve immediately with a spoon for the meat.
Tools you’ll need
- 12-inch skillet with lid
- sharp chef's knife
- tongs
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