Crabs in Ginger Sauce


  • 2 live mud crabs
  • 3 tbsp. oil
  • 10cm piece green ginger
  • 1 small red pepper
  • 8 shallots
  • ½ cup of water
  • 2 tbsp. dry sherry
  • ½ tsp. sesame oil
  • 2 tsp. soy sauce
  • 1 chicken stock cube
  • 1 tsp. sugar
  • 2 tsp. cornflour
  • ¼ cup water, extra


  1. Place mud crabs in freezer for half to ¾ hour; this will make the crabs go to sleep, so you can work with them without been bitten.
  2. Gently pull away the crab's round hard shell.
  3. With a small sharp knife, gently cut away the grey fibrous tissue.
  4. Rinse to clean crab.
  5. Chop off legs and nippers.
  6. Crack these lightly with the back of a cleaver to break through the hard shell. (This makes it easier to get to and eat the meat).
  7. Chop down the centre of crab to separate the body into 2 halves.
  8. Then chop across each half, 3 times; this gives six body sections of each crab.
  9. Remove seeds from red pepper, cut into very thin strips.
  10. Chop shallots into 2.5cm lengths.
  11. Peel ginger, cut into very thin slices, then cut each slice of ginger into very thin strips.
  12. Heat oil and sesame oil in wok or pan, add prepared ginger, sauté very gently for 2 minutes, add prepared crab, toss 1 minute.
  13. Add red pepper, water, sherry, soy sauce, crumbled stock cube and sugar, bring to the boil, reduce heat, simmer covered for 4 minutes, remove the lid.
  14. Add combined extra water and cornflour; toss for 2 minutes or until sauce is boiling and coats crab well.

Add shallots, toss for 1 minute.

Serves 6.

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