Flavorful Chinese-Style Fried Blue Crab: A Golden Recipe
Flavorful Chinese-Style Fried Blue Crab: A Golden Recipe
#FriedCrab #ChineseStyleCrab #CrabRecipes #SpicySoySauce #GarlicChips #SpecialDish
Introducing a spectacular Chinese-style fried blue crab, made with frozen crab and lobster legs pulled from the freezer and elegantly finished with crispy garlic chips from Costco. We’ll create a special spicy and sweet soy sauce based on Lee Kum Kee’s Mongolian Beef Sauce, toss it with the fried seafood, and generously top it with crunchy garlic chips to maximize flavor and texture. This dish is perfect for making any day, or a special occasion, even more memorable.
Main Ingredients- Pre-cut and cleaned blue crab
- Frozen lobster legs
- Frying starch
- Crispy batter
Special Chinese-Style Sauce Ingredients- 2 Tbsp chopped scallions
- 2 Tbsp chili oil
- 1 pinch minced fresh ginger
- 1 Tbsp minced garlic
- 10 small dried red chilies (bird’s eye)
- 80g Lee Kum Kee Mongolian Beef Sauce
- 1 Tbsp Chinese soy sauce
- 1/3 cup water
- 3 Tbsp garlic chips
- 2 Tbsp chopped scallions
- 2 Tbsp chili oil
- 1 pinch minced fresh ginger
- 1 Tbsp minced garlic
- 10 small dried red chilies (bird’s eye)
- 80g Lee Kum Kee Mongolian Beef Sauce
- 1 Tbsp Chinese soy sauce
- 1/3 cup water
- 3 Tbsp garlic chips
Cooking Instructions
Step 1
Let’s start by making the special Chinese-style sauce, the heart of this dish. Heat chili oil in a deep pan. Add the small dried red chilies, minced garlic, minced ginger, and chopped scallions, stir-frying gently until fragrant. Once the aromas are released, add 1 Tbsp of Chinese soy sauce and stir-fry together to deepen the flavor.
Step 2
Now it’s time to add Lee Kum Kee’s Mongolian Beef Sauce, which pairs wonderfully with seafood. This sauce is quite thick, so if you only use the sauce, it can easily burn. To prevent this and ensure a smooth sauce, add about 1/3 cup of water. This step is crucial for preventing burning and achieving a perfectly cooked sauce.
Step 3
Add the Mongolian Beef Sauce and water, then stir-fry everything together again. This completes our special sauce for the Chinese-style fried crab! If you prefer a tangier taste, feel free to add a little vinegar or lemon juice. For extra sweetness, you can add a touch of sugar. Personally, I find the richness of the Mongolian Beef Sauce itself provides a sufficient balance of savory and sweet flavors, so I finish it at this point.
Step 4
Rinse the frozen crab and lobster legs briefly under cold water to remove any ice crystals or impurities. Then, thoroughly pat them dry with paper towels. Ensuring the seafood is completely dry is key to preventing oil splattering during frying and achieving maximum crispiness. Allow them to defrost naturally, dabbing away any moisture with paper towels periodically for optimal results.
Step 5
Once defrosted and dried, coat the crab and lobster legs evenly with frying starch. Make sure every piece is well-covered. You can actually fry them at this stage without a batter, but coating them helps keep the frying oil cleaner and contributes to a crispier texture.
Step 6
Now, let’s prepare the batter. In a bowl, combine potato starch, cornstarch, and tapioca starch in a 2:1:7 ratio. Gradually add water while mixing until you achieve a smooth batter. Once the starch settles, carefully pour off the excess water. Then, whisk in cooking oil, an egg, and a pinch of salt until well combined. This batter method is similar to what Chef Lee Yeon-bok used for his Tangsuyuk on the show ‘Please Take Care of My Refrigerator’. Dip the starched crab and lobster legs into this batter, ensuring they are fully coated.
Step 7
Heat your frying oil to the appropriate temperature. Carefully place the battered seafood into the hot oil. Fry them just until they float to the surface, then immediately remove them and shake off any excess oil. This initial fry gently cooks the exterior while keeping the inside moist.
Step 8
Increase the oil temperature again and return the partially fried seafood to the oil for a second fry. Frying twice results in an exceptionally crispy texture, making the shells of the crab almost edible! (Though of course, we don’t eat lobster shells! 😉)
Step 9
Toss the double-fried, golden-brown crab and lobster legs into the prepared Chinese-style sauce. Stir-fry quickly over high heat. Because the sauce is relatively thin, it coats the ingredients beautifully without becoming too thick or gloopy. This quick tossing ensures each piece is perfectly sauced.
Step 10
The crab and lobster are now coated in a delicious sauce that’s spicy, savory, and subtly sweet. They are ready to be plated.
Step 11
Arrange the sauced fried crab and lobster legs on a serving plate. The final, crucial step is to generously sprinkle the crispy garlic chips over the top. The fragrant and crunchy garlic chips add another layer of flavor and texture, completing this visually stunning and incredibly delicious Chinese-style fried crab! Enjoy your culinary creation!
