Really, the challenge comes from uh…dispatching and prepping the crab. In fact, you must have everything completely prepped and ready before you turn on the stove, because everything happens so quickly. I prefer blue crab when they are in season, which is generally late summer in the US. The pictures should give you a good idea of what you are looking for.
Ginger and Scallion Dungeness Crab
Ginger and Scallion Crab (Best Chinese Recipe) - Rasa Malaysia
Follow nyculla. Blue crabs have made an appearance at our fish market. One of my favorite ways of eating blue crab is the preparation they do at Hop Kee in Chinatown. Bionic Bites did a great blog post about the Cantonese restaurant and she is right their saucy crabs are fantastic. While I wanted to make Cantonese-style crabs, I thought I might try to recreate the ginger scallion crabs we had in San Francisco.
Chinese-Style Blue Crabs with Scallion and Ginger Sauce
July 9, 6 Comments. When your husband takes on a new fishing and crab catching hobby, new seafood dishes are born in your house. We are lucky here in Vancouver for the abundance of Dungeness crabs in our waters.
Remember that scene in Pretty Woman when Julia Roberts was trying to devour her escargot and it flew across the table? It was a plate of mouth-watering ginger and scallion crab , and the character in play was a succulent crab claw, the last one remaining. The culprit was a crab cracker. Being my clumsy self, coupled with the sin of gluttony, my crab claw flew across the table and landed on the carpet at a sad and dark corner of the restaurant.