Spicy Braised Crab

Spicy Braised Crab

Spicy Braised Crab is a home-style seafood dish at difficulty 3/5 (Intermediate), about 468 kcal. This dish is a seasonal limited flavor from Pinghu, Zhejiang, featuring a salty. Ingredients and step-by-step instructions are below, with notes for home cooking.

Difficulty

3 / 5

★★★☆☆

Intermediate
Estimated Calories

468 kcal

Ingredients

  • Crab (preferrably river crab, second choice swimming crab)
  • Bean paste (added amount in cooking instructions)
  • Rock candy (optional)
  • Dark soy sauce
  • Vegetable oil (unbleached rapeseed oil, also called "Mao Cai You" or "Tu Cai You". Peanut oil is a substitute)
  • Ketchup
  • Cooking wine
  • Old ginger
  • Scallions
  • Egg (optional)
  • Pork mince (optional)

Steps

  1. Brush and wash the crabs clean, then cut them in half on a cutting board.
  2. Heat vegetable oil in a wok or pan. Add minced ginger and bean paste and stir-fry until fragrant. Add rock candy and stir until melted, and remove from heat when small bubbles appear.
  3. Spread a layer of paste on a plate. Place the halved crabs cut-side down neatly onto the paste.
  4. Add some scallion sections and ginger slices. Optionally, crack an egg on top or spread some pork mince at the bottom of the plate.
  5. Steam at high heat for 10-12 minutes.

Notes

This dish is a seasonal limited flavor from Pinghu, Zhejiang, featuring a salty and savory autumn taste. The rich crab roe is coated in a savory sauce, and the crab meat is fresh and sweet; the sauce is exceptionally good for rice. It is rich in high-quality protein and trace elements. Moderate difficulty, suitable for beginners with basic skills; the whole process takes about 30 minutes from preparation to serving.

Estimated cooking difficulty: ★★★
Estimated calories: 468 kcal

Calculations:
Determine the number of portions needed before cooking. One serving is enough for 2 people.

Per serving:

- Crab: 500 g (approx. 3-4 medium river crabs)
- Bean paste: 30-50 g
- Rock candy: 0-15 g
- Dark soy sauce: 15 ml
- Vegetable oil: 20 ml
- Ketchup: 15 ml
- Cooking wine: 5 ml
- Old ginger: 10 g
- Scallions: 10 g
- Egg: 1 piece (approx. 50 g)
- Pork mince: 50 g
- Water: 500 mL

- For a saltier taste, use 50 g bean paste; for a sweeter taste, reduce the bean paste and add rock candy and ketchup.
- Sprinkle a little extra chopped scallion on top before serving for a more fragrant and beautiful presentation.

References: [When the autumn wind blows, this delicious dish from Pinghu goes perfectly with rice_ Tide News Official Website](https://tidenews.com.cn/news.html?id=2925971)

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