Ginger and onion meat crab
By MaxBoyle
Now is the season when crabs are on the market, and supermarkets are offering special prices. I only bought sea crabs here. The big meat crabs are big, have more meat and are cheap. They are the most popular ones. Unfortunately, there are few female crabs. It is said that in order to ensure the reproduction of large meat crabs, all female crabs caught must be released, and male crabs can become food on the plate. It doesn't matter to me because I like to eat crab meat.
Recipe Recommendations
- Jiang appropriate amount
- onion appropriate amount
- broth 2 tablespoons
- corn oil 2 tablespoons
Steps for Ginger and onion meat crab
1
First chop off the crab pliers, brush the crab shell clean with a brush, separate the crab body from the crab shell, and cut the crab body into 4 pieces.
2
The crab feet are cracked with a hammer, which is more convenient to eat.
3
Slice ginger and cut green onions into sections for later use.
4
Heat the oil pan and saute the ginger and scallions until fragrant.
5
Put the crab feet and body in and stir-fry. (If you don't think it's too troublesome, you can dip the crabs in powder and oil first. I saved this step because I don't want to open an oil pan for these two crabs.)
6
Add the stock and crab shells, cover the lid and simmer for 15 minutes.
7
Sprinkle in the remaining spring onions before starting the pan.