Entree: China – Hong Kong – 避風塘炒蟹 ➤ bei6 fung1 tong4 caau2 haai5 (Cantonese-style deep-fried crab tossed in a crunchy, garlicky, and mildly spicy coating)

Serving Size: 3

Approximate Time

Prep 15 min

Cook 20 min

Additional 10 min

Total 40 min

Ingredients

- 2 live mud crabs, approx. 1.25 lb (570 g) each, cleaned and halved (or cut into pieces)
- 1 cup (130 g) cornstarch
- 1/4 cup (30 g) all-purpose flour
- 1 tsp (5 g) fine sea salt
- 1/2 tsp (2 g) ground white pepper
- 6 cups (1.4 L) vegetable oil for deep frying
- 1/2 cup (120 ml) vegetable oil reserved for frying aromatics
- 12 cloves garlic, minced (about 3 oz / 85 g)
- 1/4 cup (30 g) dried shrimp, soaked in warm water 10 minutes and chopped (optional but traditional)
- 3–4 dried red chilies, chopped
- 4 scallions, whites chopped and greens sliced separately (about 4 oz / 115 g)
- 2 tbsp (30 ml) Shaoxing wine or dry sherry
- 1 tbsp (15 ml) light soy sauce
- 2 tbsp (30 g) unsalted butter
- 1 tsp (5 g) sugar
- 1 tsp (5 g) ground black pepper
- 1 tbsp (15 ml) lemon juice (optional, for brightness)

Instructions

1. Rinse and pat the crabs dry, remove top shell, clean gills, and cut each crab into halves or quarters; crack large claws slightly so heat penetrates.
2. In a large bowl combine cornstarch, all-purpose flour, 1 tsp fine sea salt, and 1/2 tsp white pepper. Toss crab pieces in the dry mix to coat evenly; shake off excess.
3. Heat 6 cups (1.4 L) vegetable oil in a deep wok or heavy pot to 350–375°F (175–190°C). Fry crab pieces in batches until golden-brown and cooked through, about 6–8 minutes per batch depending on size. Drain on a rack lined with paper towels.
4. In a clean wok or large skillet, heat 1/2 cup (120 ml) reserved oil until shimmering. Add minced garlic, chopped soaked dried shrimp, chopped dried chilies, and the chopped scallion whites. Fry over medium heat, stirring constantly, until the garlic and aromatics turn deep golden and fragrant but not burned, about 3–5 minutes.
5. Add Shaoxing wine, light soy sauce, sugar, butter, and ground black pepper to the aromatics and stir to combine; cook 30 seconds to meld flavors.
6. Return the fried crab to the wok, toss quickly to coat with the garlicky mixture and pick up the crisp bits; scatter sliced scallion greens over the top and add lemon juice if using. Serve immediately while crisp with steamed rice.