Serves 3
Directions
- 1Start by cleaning and breaking down freshly caught Dungeness crab.
- 2Scrape out all of the head butter, also known as tomalley.
- 3Use a new sponge to scrub off all the gunk and build-up on the crab.
- 4Smash each crab leg with a giant Chinese butcher knife.
- 5Dredge the crab in cornstarch.
- 6Fry the crab until it's 90% cooked.
- 7Strain the fried crab.
- 8Melt a bunch of butter with a bit of oil to prevent burning.
- 9Add garlic and ginger for aromatics.
- 10Add all the tomalley.
- 11Add oyster sauce, fish sauce, chicken bouillon, and sugar for seasoning.
- 12Add shallots and onions later to keep a little bite to them.
- 13Add jalapeños for spice.
- 14Add in the crab and toss it really well until everything is nicely coated.
Ingredients
- 1 crab Dungeness crab
- cornstarch
- butter
- oil
- garlic
- ginger
- tomalley
- oyster sauce
- fish sauce
- chicken bouillon
- sugar
- shallots
- onions
- jalapeños
Equipment
Chinese butcher knifenew sponge
Tips
- Use a new sponge to scrub the crab clean.
- Smash crab legs with a butcher knife for easier eating.
- Fry crab in cornstarch for a saucy coating.
- Add shallots and onions later to maintain a bite.
- The secret ingredient is laughter and passion.
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