How to Cook Asian Crab Recipes Like a Pro

Now that your husband likes to fish and catch crabs, you have to make new seafood dishes. We are lucky here in Vancouver for the abundance of Dungeness crabs in our waters. My husband came home yesterday with three crabs. He got to work right away in the kitchen and made this Dungeness crab dish with ginger and scallions. Umm. yum!.

Good thing my only job in the kitchen was to record everything and take pictures of this beautiful dish. Yes, you guessed it. My husband took over the kitchen for this one and taught me a few things in less than 30 minutes (yes, that’s how fast this dish is).

I like to generously season everything. I learned, though, that you don’t need to season the crab too much because it tastes great on its own.

I also learned the key to getting that gorgeous crust is cornstarch. Simmering the crab in cornstarch gives it texture, soaks up the amazing flavors, and makes each bite taste even better.

Crab is a beloved ingredient across many Asian cuisines. From stir-fries to curries, crab adds succulent flavor and texture to dishes. While cooking crab can seem intimidating, it’s easier than you think with the right techniques. In this article, we’ll explore how to cook various Asian crab recipes perfectly every time.

When cooking crab, preparation is key. Here are some tips to get started:

Selecting Crab: Opt for live or fresh crab instead of frozen or canned. Popular varieties like blue crab, king crab, snow crab, and Dungeness provide great flavor.
Cleaning Crab Rinse crab under cold water. Use kitchen shears to remove the top shell gills eyes, mouth parts, and legs. Discard unusable parts or save for stock.
Cutting Crab: Cut the body in half lengthwise. Then cut each half into 2-3 pieces. Crack the legs and claws using a mallet or rolling pin.
Cooking Crab Crab can be boiled steamed, stir-fried simmered in curries and soups, or deep-fried. Avoid overcooking as it makes the meat rubbery.
Flavor Pairings: Crab pairs well with ginger, garlic, scallions, chili peppers, cilantro, sesame oil, rice vinegar, oyster sauce, fish sauce, and more.

Follow these tips and you’ll be ready to make restaurant-quality Asian crab dishes at home. Now let’s look at specific recipes.

Classic Stir-Fried Crab Recipes

Stir-frying is a quick and healthy way to cook crab. Try these flavorful variations:

Ginger Scallion Crab

This Cantonese recipe combines the bright flavors of ginger (5 mentions) and scallions (4 mentions) with rich crab. Cornstarch (6 mentions) gives it a crispy coating.

Clean and cut fresh crab into pieces.
Coat the crab in cornstarch, salt, and white pepper.
Stir-fry ginger and crab in oil. Add garlic and scallions.
Mix in cornstarch slurry to thicken.
Garnish with extra scallions. Serve immediately.

Salt and Pepper Crab

A popular Szechuan preparation, this dish balances spicy and sweet.

Use cleaned blue crab pieces.
Make a dry rub with Szechuan peppercorns, salt, and black pepper.
Stir-fry the seasoned crab in oil.
Finish with chopped scallions and serrano chilies.

Crab Fried Rice

Transform leftover rice into a quick crab fried rice.

Cook rice the day before. Chill overnight.
Stir-fry crab, carrot, onions, and garlic. Season with soy sauce and white pepper.
Add cold rice. Stir fry until heated through.
Top with sliced scallions and serve.

Curried Crab Recipes

Crab also shines in creamy, spicy curries. Give these a try:

Singapore Chilli Crab

A national dish of Singapore, this is sweet, spicy and saucy.

Use mud crabs or blue swimmer crabs. Clean and cut into pieces.
Make a chili sauce with chili paste, tomato sauce, oyster sauce, and water.
Simmer crab in sauce until cooked through.
Serve with fried mantou buns for dipping.

Thai Red Curry Crab

Red curry paste gives this Thai dish its signature flavor.

Sauté red curry paste, garlic, and lemongrass.
Add coconut milk and simmer cleaned crab pieces until cooked.
Finish with lime juice and Thai basil.

Indian Crab Masala

This rich crab curry has complex flavors from Indian spices.

Make a paste with onions, garlic, ginger, tomatoes, and spices like coriander, cumin, and garam masala.
Simmer crab in sauce until done.
Garnish with cilantro. Enjoy with rice or naan.

More Innovative Asian Crab Dishes

Beyond classics, there are many creative ways to enjoy crab in Asian cooking:

Crab Salad: Flake cooked crab and combine with vegetables. Dress with seasoned rice vinegar.
Crab Cakes: Mix cooked crab with breadcrumbs, egg, and aromatics. Pan fry into patties and serve with dipping sauce.
Crab Soup Dumplings: Fill dumpling wrappers with crab and soup broth. Steam or pan fry until cooked.
Crab Fried Wontons: Stuff wonton wrappers with crab and fry until crispy.
Crab Omelette: Make an omelette filled with crab meat, scallions, and chili sauce.
Crab Fried Rice Balls: Mix cooked rice with crab, then shape into balls. Coat in breadcrumbs and deep fry.

With the right techniques, you can now cook crab like a seasoned Asian chef. Try out these mouthwatering recipes and impress your family and friends with your skills. Got a favorite Asian crab dish? Let us know in the comments!

how do you cook asian crab

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how do you cook asian crab

Dad’s TASTY Ginger & Scallion Crab (薑蔥炒蟹)!

FAQ

How to cook Asian shore crab?

Heat the oil in a big heavy-bottomed pot or deep fryer. Meanwhile, stir together the flour and salt and coat the crabs in it, shaking off excess. When the oil is hot enough (325 to 335 degrees), add the crabs, a dozen or so at a time, frying until shells begin to redden and coating becomes a golden brown.

Which cooking method is best for crab?

Boiling crabs is one of the most well-known and popular techniques for preparing crabs. You’ll just need a large pot, a pair of tongs, and your favorite seasonings.

How do you eat Asian blue crab?

The trick is that inside the shell is a softer shell, with crab meat nestled in the nooks. This inner shell is not edible, so the best way to pull the meat out is to use your fingers (rather than a spoon or fork) to coax out the meat and put aside the inner shell. Messy, yes, but so satisfying.

Is it better to bake or boil crab?

Steaming, grilling, and heating in the microwave are methods for cooking crab legs, but boiling is one of the best ways to cook crab legs and the method highly recommended by the Better Homes & Gardens Test Kitchen. The water gets into the shells, keeps the meat moist, and helps the meat heat through quickly.

How do you cook crab meat in a wok?

Heat the oil in a wok. Add the garlic, ginger and shallot and stir-fry until fragrant, about 15 seconds. Add the salt, sugar, soy sauce, black pepper, and crab and stir-fry until the crab is evenly coated and the meat is opaque. Add the wine and scallions and cook for 3 minutes.

How do you cook scallion crab in a wok?

Toss in the ginger pieces and cook until they are just starting to crystalize (15 seconds) and then add half of the scallions. Use the whiter ends for this step and save the green part for later. This process infuses the oil with the ginger and scallion flavor. Keep the heat on high and move quickly to add the crab back to wok.

How do you deep fry crabs in a wok?

Heat up a wok and add cooking oil. When the oil is heated, drop the crab pieces and deep fry. As soon as they turn red, dish out, strain the excess oil and set aside. Heat up a wok and add 1 tablespoon of cooking oil. Add the ginger and stir-fry until aromatic. Put the crab pieces into the wok and quickly stir a few times before adding the sauce.

How do you cook crab legs in a wok?

Chop the body of the crab into segments aligned with the legs, so that each section comes attached to an appendage. In the wok, heat the oil to 325 to 350°F. Pour all but two tablespoons of the oil out of the wok. Add the garlic and stir-fry for 20 seconds, until the garlic is almost golden brown.