Ingredients
Units
Scale
- 3 whole live Dungeness crab, cleaned, cut into 4 pieces
- 1 piece ginger, peeled, sliced
- 1 bunch green onion, green part sliced into 2 inch segments; white part sliced
- 1 large firm tomato, sliced into wedges
- 3 eggs, beaten
- 3 tablespoon, corn starch, dissolve in water to form a slurry
Sauce
- 1/3 cup ketchup
- 5 tablespoons white sugar
- 5 tablespoons Heinz distilled white vinegar
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon your fav hot sauce. I used Sriracha
- Salt and pepper to taste
- 1 teaspoon chicken bouillon powder or chicken paste
Instructions
- Clean the crab and cut the crab body into four pieces. Reserve the shells
- Heat vegetable oil in hot wok until oil is just about to smoke. Add ginger slices and white parts of green onion. Stir fry until fragrant
- Add the crab and stir fry. Add the sauce and about 1/2 cup of water. Cover and let it come to a boil
- Remove when crab is cooked, about 150F internal temp when checked using instant read thermometer. Set crab aside
- Cook the crab shells until they turn pink. Remove and set aside
- Taste the sauce left in the wok and adjust seasonings and water to taste by adding more sugar, vinegar, or hot sauce to your liking
- Simmer the sauce and add tomatoes. Cook for a few minutes and when tomatoes are tender then add some of the cornstarch slurry. Stir and adjust more or less slurry to get to the consistency of egg drop soup that you get in a Chinese restaurant
- Stir in the beaten egg. When egg is cooked, add the cilantro
- Pour the finished sauce mixture over the cooked crab. Garnish with the shells facing out.
- Prep Time: 20 mins
- Cook Time: 20 mins
- Category: Entree
- Cuisine: Asian