Ginger Mud Crabs

Recipe by ImPat
READY IN: 50mins




  • Freeze mud crab for 30 minutes and then blanch in boiling hot water and then submerge into ice water to refresh.
  • Clean and chop the crab in quarters, remove lungs and crack the claws by hitting them across the middle with a knife.
  • Add some off cuts of ginger and spring onion to the water in a pot on which you can sit a bamboo steamer, add the crabs to the steamer and steam for about 6 to 8 minutes or alternatively I would use my electric steamer or if you have a pot with holes in the base site that on a another pot with water.
  • Heat the peanut oil in the wok until smoking.
  • Add onion and cook till almost transluscent and then add garlic and cook for a few minutes.
  • Add the julienned ginger and chillies if using, 1 inch lengths of spring onion white part and the capsicum and sugar and fry a few minutes until fragrant.
  • Add crabs and toss, then add shoaxing wine, oyster sauce, sesame oil and stock and vinegar and cook for a few minutes (I just had this all mixed in a jug to pour in).
  • Sprinkle with sliced spring onion greens and coriander leaves on serving (as we don't care for coriander I omitted).
  • Serve with steamed rice.