I never knew blue crabs could be cooked so easily at home. They seem so "intimidating" (crawling actively in a box) whenever I see them being sold in Ranch99 (one of my favorite Asian grocery stores in California). I bought some(TWO) blue crabs when I saw the sale tag on them one day - $3.99/lb! On sale does not necessarily mean not-fresh or any poorer quality stuff. At least, those little blue creatures were still alive and kicking when I lifted them (using kitchen tongs) from the box of blue crab heaps. As if I am saving them from overcrowding. OK, let me buy TWO. If I fail, an inexpensive mistake. Bleh. Don't call me a cheapskate.
While I read from some Internet sources that when dungeness crab season starts (usually from mid-November), the blue crab season ceases - I am sure I am not going to miss these blue crabs NOW, this time. And because blue crabs are small in size, they are so much easier to fry up in a wok. I don't have to resort to just one method of cooking crab - steaming, anymore. Yay! A simple wok fry of these crabs with green onions and ginger will do the magic. And it did.
Wok-Fry Blue Crab with Ginger and Green Onions (姜葱炒蟹)
Ingredients: Blue crab, cleaned and chopped to smaller pieces, then slightly marinated in cooking wine; ginger, thinly sliced; green onion, coarsely chopped, pinch of white pepper and salt; cooking wine
Directions: In a oiled and heated pan, add in ginger and green onions and fry till fragrant. Add in crab, fry and mix well. Cover the pan and allow some steam to cook the crabs for 5-6 minutes till the shells of the crabs turn slightly orange-red. Remove cover and fry briskly again. Add in pinch of white pepper and salt, mix well with the crabs. When the crabs are almost cooked, drizzle in more cooking wine from the sides of the wok and allow the crabs to sizzle while they are completely cooked. Serve immediately.
Contrary to saying that crabs have high cholesterol, one should also know that crabs are high in mineral content such as zinc and phosphorous and is a good source of protein. Zinc strengthens the muscles and the immune system. If you watch Dr. Oz, it says the #1 food source for zinc is shellfish! So, the next time you hear people against you eating crabs (high cholesterol...blah blah blah...), that is because they want the crabs for themselves! Haha!
Tag: crabs, blue crabs
I love crabs too, so whenever comes to crabs or prawns, I'll just enjoy myself, hehehe.....
ReplyDeleteLearned from books that cholesterol isn't bad, it's the free radicals and oxidation happen in our cells that affect our health.
I love crabs and lobsters but I could never muster up the courage to bring it home live and then kill it not to mention my luck I might even get clipped by their claws.
ReplyDeleteYum yum!!! I am thinking to cook this and you cooked it first. Can refer to your cooking recipe for mine nonetheless. Good reference indeed!
ReplyDeleteOh, I love to eat crab with ginger and spring onion. My favorite! Oh, one time at the uni, I cooked this for my friends but I used a non-stick pan! Of course, the pan got scratches all over it, lol.
ReplyDeleteBy the way, love the pictures! The crab - or blue crab - looks sooooo fresh.
Yum O! Love crabs. Whenever they (Dungeness Crab)go on sale (under $4) here in Toronto I will get myself 1 ... and steam it with a bottle of beer or sake, spring onions and ginger! Heard the "soup" is good to get rid of "wind" and "wetness".
ReplyDeleteI have never tried Blue Crabs, I've always thought it wasn't as meaty. From the looks from your Blue Crabs, I was wrong!
Next time I see them on sale (have seen it as low as $1.99 lb), I will definately get some!
I luv crabs and can never have enough of them. Oh my, your post makes me craving for one now.....!
ReplyDeleteone of my favorite food are steamed crabs..these dish looks like its bursting with so much flavor..
ReplyDeleteyour crabby is calling my name!! welcome back to Cali!!
ReplyDeleteI love how you prepare this crabs. All these years I have been here, I haven't bought a live crab yet, hopeless!
ReplyDeletei'd love to suck the roes clean....hehe hello high cholesterol...:p
ReplyDeleteLooks fresh and sweet!
ReplyDeleteOh my this is definitely mouth-watering!! crabs are kinda expensive here in France and I must admit kinda hard nice one like this ..im jealous :-(
ReplyDeleteLike this way of making crabs.. yum!
ReplyDeleteThis looks so good. We love crab, but we're more likely to find live lobster around here rather than crab. Ginger and green onion sounds like great accompaniments.
ReplyDeleteI love crab but never cook it at home. Now, I'm inspired to try it!
ReplyDeleteI need the courage to try to cook this! First- i dont even know how to clean them properly!
ReplyDeleteU courageous lady to try them and most of all-they look awesome!
Dang! I know this tastes good.
ReplyDeleteI have never had blue crab but I would love to try it sometimes! Your dish sounds amazing:)
ReplyDeleteI want some fresh crabs now!!
ReplyDeleteI believe that's healthy.. Guide to Healthy Eating
ReplyDeletelooks so good, I love crabs but never tried this kind before. are you back in US? :)
ReplyDeletewonderful! can't wait to make it!
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