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This whole Dungeness wok fried crab combines live or freshly cooked crab with a bright, umami-rich sauce built from ginger, lemongrass, rice vinegar, and soy, delivered in a single wok for restaurant-quality results at home.
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To make the lemon grass sauce, heat 1 tablespoon of the peanut oil in a small saucepan on medium-high heat. Saute the green onions, lemon grass, red bell pepper, ginger, and garlic until soft, about 2 minutes. Add the chicken stock, rice wine vinegar, soy sauce, sugar, chili garlic paste, and black beans. Bring to a simmer for 5 minutes. Add the dissolved cornstarch and simmer, stirring frequently, until the sauce becomes glossy and thickens, about 2 more minutes. Set aside.
To wok-fry the crab, heat 2 tablespoons of peanut oil in a wok over high heat until almost smoking. Toss in the crab pieces (including the carapace or top shell), add the sake, and cover. Allow to steam 2 to 3 minutes. Add the lemon grass sauce and simmer until the crab is heated through and the sauce thickens to desired consistency, about 1 to 2 minutes.
On a large plate or platter, arrange the crab with the carapace (top shell) back on top so it looks roughly like a whole crab again and pour all the sauce over and around it. You'll need crab-crackers, a side bowl for the shells, a stack of napkins, and bowls of warm lemon water to clean your hands. Serve this with steamed white rice.
Written automatically by CookOS, not by the creator.
Serve immediately; leftover cooked crab keeps refrigerated for 1 day, reheated gently in the wok over low heat with a splash of stock.
wok or large skillet (14-inch diameter preferred for whole crab) · kitchen shears or crab knife for cleaning and cutting crab
Written automatically by CookOS, not by the creator.
Yes, use thawed, cleaned crab. If pre-cooked, add it toward the end of cooking to warm through without overcooking the meat.
Blue crab, rock crab, or Alaskan king crab all work. Adjust cooking time based on crab size—larger crabs need 2–3 extra minutes.
Yes. Remove the top shell, gills, and intestinal vein. Rinse and cut the body in half or quarters for even cooking and easier wok contact.
Prepare all ingredients (mince garlic, grate ginger, julienne pepper, measure liquids) up to 4 hours ahead. Cook fresh to order for best texture and flavor.
Vegetable, canola, or refined coconut oil work as neutral-flavored substitutes. Avoid olive oil due to its low smoke point.
