Heartwarming Magic: Zesty Ginger & Scallion Snow Crab Feast”

Adjusting the recipe for Ginger and Scallion Crab to utilize cooked and thawed snow crab simplifies the process and focuses on enhancing the pre-cooked crab’s flavor without the need for deep frying. This approach is not only quicker but also preserves the delicate texture of the snow crab. Here’s how to revise the recipe accordingly:


For the Crab

  • 1 lb (about 1 1/2 – 2 pounds or 0.6 kg-1 kg) cooked and thawed snow crab, shell removed and meat extracted
  • 2 inches ginger, peeled and sliced into 10-12 pieces
  • 3 stalks scallion, cut into 2-inch lengths (5 cm)
  • 1 tablespoon cooking oil

For the Sauce

  • 1 tablespoon oyster sauce
  • 2 dashes white pepper powder
  • 1/8 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 6 tablespoons water
  • 3/4 teaspoon corn starch
  • 1/8 teaspoon fish sauce


  1. Preparation: Since the snow crab is already cooked and thawed, there’s no need for deep frying. Make sure the crab meat is thoroughly thawed and pat dry to remove any excess moisture. This ensures the sauce will cling to the crab meat properly.
  2. Sautéing Aromatics: Heat 1 tablespoon of cooking oil in a pan over medium heat. Add the sliced ginger and sauté until it becomes aromatic, about 1-2 minutes. Then, add the scallions and sauté for another minute until they’re bright green and fragrant. This step is crucial for building the base flavor of the dish.
  3. Creating the Sauce: In a small bowl, whisk together the oyster sauce, white pepper powder, sesame oil, sugar, water, corn starch, and fish sauce until the corn starch is fully dissolved. This mixture will be the flavor base of the dish, with cornstarch acting as a thickener that will envelop the crab in a glossy, flavorful sauce.
  4. Combining Crab and Sauce: Add the prepared sauce to the pan with ginger and scallions. Stir over medium heat until the sauce begins to thicken. Once you have a thickened sauce, gently fold in the thawed snow crab meat, ensuring it is fully coated with the sauce. Cook for an additional 2-3 minutes, just long enough to heat the crab through without overcooking it. The goal is to allow the crab to absorb the flavors of the sauce while maintaining its tender texture.
  5. Final Touches and Serving: Once the crab is heated through and coated in the sauce, it’s ready to serve. The dish can be garnished with additional chopped scallions for a fresh contrast to the rich sauce.

Scientific Concepts with Cooked Snow Crab

  • Reheating Pre-Cooked Protein: Gently heating the cooked snow crab in the sauce minimizes the risk of toughening the protein, which can happen if reheated too quickly or at too high a temperature. Proteins in the crab that have already coagulated during the initial cooking will tighten further if overheated, squeezing out moisture and resulting in a less desirable texture.
  • Thickening with Corn Starch: The sauce thickens through the gelatinization of corn starch molecules, which absorb water and swell. This process requires heat and occurs at about 60-70°C (140-158°F), creating a translucent and viscous sauce that glazes the crab.
  • Flavor Infusion: The brief cooking period is sufficient for the crab to become imbued with the aromatic flavors of ginger and scallion, as well as the umami from the oyster and fish sauces. This technique ensures that the delicate flavor of the snow crab is enhanced, not overpowered.

By adapting the recipe for cooked and thawed snow crab, you can enjoy a sophisticated dish that’s both easy to prepare and delicious, showcasing the natural sweetness of the crab with the aromatic depth of ginger and scallion.

John Nguyen
John Nguyen
Articles: 103

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