🦀 Dad's TASTY Ginger & Scallion Crab (薑蔥炒蟹)!
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- čas přidán 13. 06. 2024
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Don’t get intimidated by making seafood! My dad will show you just how easy it is to make the classic Chinese style ginger & scallion crab at home.
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🍴 RECIPE + INGREDIENTS🍴
Check out our blog for an adjustable list of ingredients and step-by-step videos:
madewithlau.com/recipes/ginge...
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🍳 COOKWARE WE USE/LOVE 🍳
- Electric Burner: geni.us/electricburner
- Non-Stick Wok: geni.us/nonstickwok
- Carbon Steel Wok: geni.us/carbonsteelwok
- Non-Stick Pan: shrsl.com/305jb
- Carbon Steel Pan: shrsl.com/305j9
- Stainless Steel Skillet: shrsl.com/305j8
- Cookware Set: shrsl.com/305j7
- 8 Quart Pot: shrsl.com/305j6
- Cookware Collections: shrsl.com/305j5
- Pan Protector: shrsl.com/305j0
- Carbon Steel Seasoning Wax: shrsl.com/305iz
🔪 KNIVES WE USE/LOVE 🔪
- Dad's 40 year old Chinese Chef Knife: geni.us/dadschefknife, geni.us/Vtjn
- Chef Knife: shrsl.com/305is
- Santoku Knife: shrsl.com/305iu
- Starter Knife Set: shrsl.com/305iw
- Sharpening Stone Set: shrsl.com/305iy
👨🍳 KITCHEN ACCESSORIES WE USE/LOVE 👨🍳
- Magnetic Knife Strip (storage): shrsl.com/305j3
- Cutting Board: shrsl.com/305j2
- Instant Read Thermometer #1: geni.us/bluetooththermometer
- Instant Read Thermometer #2: geni.us/wirelessthermometer
- Food Scale: geni.us/ourfoodscale
🍜 DAD'S SPECIAL INGREDIENTS 🍜
If you don't live near an Asian market, you buy these online / on Amazon:
- Sesame Oil: geni.us/bPkD
- Handcrafted Soy Sauce: bit.ly/handcrafted-soysauce
- Light Soy Sauce: geni.us/h5GrZ
- Light Soy Sauce (Handcrafted): bit.ly/premiumlightsoysauce
- Dark Soy Sauce: geni.us/VIgg0
- Dark Soy Sauce (Handcrafted): bit.ly/premiumdarksoysauce
- Rice Cooking Wine: geni.us/ZHJK
- Premium Oyster Sauce: bit.ly/gfoystersauce, geni.us/BplS8
- Chili Oil: geni.us/DX1vm
- Hoisin Sauce: geni.us/lmBz0
- Chicken Bouillon: geni.us/2Eu7CU
- Shaoxing Cooking Wine: geni.us/M93Zer
Options for Vegetarian Oyster Sauce
- geni.us/evyhI
- geni.us/nf17
Options for Gluten Free Oyster Sauce
- bit.ly/gfoystersauce
- geni.us/C9ABB
Note: These links are affiliate links, which means that if you use our links to purchase these ingredients, our family earns a small amount for the sale - at no extra cost to you. If you use these links, we really appreciate the support!
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🔗 LINKS MENTIONED 🔗
Rockstar Eater: • Eating at the BIGGEST ...
szc1212: • How to Clean / Cook Li...
Settime 2588: • Great Cutting Skills. ...
一条Yit: • 20年前，他花100萬買下70間房的明代大院...
South China Morning Post: • Why hairy crab is all ...
Made With Lau (Lobster Yee Mein recipe): • 🦞 Dad's TASTY Lobster...
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⏲ CHAPTERS ⏲
00:00 - Prepare crab
01:00 - Choosing crab
01:33 - Prepare aromatics
02:52 - Create sauce
03:19 - Cut crab
07:32 - Cut shell
08:14 - Coat crab
08:44 - On crab as a Chinese delicacy
09:14 - Stir-fry coated crab pieces
11:01 - Stir-fry everything
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💛 OUR FAMILY 💛
Learn more about the Lau family, and why we started this channel + blog:
madewithlau.com/family
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🎵 OTHER CREDITS 🎵
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
Copyright Chillhop Music - chll.to/49e6fa9c
Copyright Chillhop Music - chll.to/4ca8cc15
Get 50% off your first order of CookUnity meals - go to cookunity.com/madewithlau and use my code MADEWITHLAU50 at checkout to try them out for yourself! Thanks to CookUnity for sponsoring this video!
Join the Canto Cooking Club: bit.ly/3l7TzOt
How come you don't have the Beef with black beans sauce? It's a classic!
My all time, or one of them, is Dungeness Crab with BBS.
Love your dad! My dad was also
a Chinese chef but I did not learn much from him. Now I get to pick up where I left off with yours. Not only do I learn to cook but more Chinese. Btw, my daughters love my cooking more now! Many thanks to the LAUs from the Longs!!’
Love all your dad recipes and Master teaching. You don't know how thankful I am to see your dad's video for each recipes are taught thoroughly with no hidden secrets that he learned that work and not do. Happy Holidays and wish you all good health and wish to see more videos! 😊
Another classic Cantonese dish! Thank you and please keep the videos coming!
My Toishan maternal grandmother taught me to cook crab with high quality ground pork. The combo of pork fat and crab juice is out of this world! Thank you for sharing. Great video.
I love your dads meals thank you!!!
Thank you for the awesome recipe! Can't wait to make it for New Years!
New to your channel. Been watching a lot of your dads cooking. It inspired me to cook this Ginger and Scallion Crab today for my family. They loved the taste.
Last night I made this with Dungeness crab that I got from the grocery store. The crabs were not live but they were semi frozen and tasted fresh. Delicious recipe! Not too difficult to make and well worth the time and effort. Really enjoyed it ! Thank You Daddy Lau and Randy for a great channel.
Made it for Chinese new year yesterday and it’s amazing!! Thank you so much
Dad’s a pro from an equipped kitchen. Is fun to see dad transform nuances to home and adapt to home style cooking. In a professional kitchen crabs would be deep fried in a gallon and half to two gallons of oil and depending on size of order and individual crab might fry in friers holding 8 to 10 gallons. Oil would be heated to almost smoking and flash fried between 30 seconds to almost a minute again depending on variety or size of crab. Afterwards be flavored thru pan frying with additional minced pork, egg, scallions etc. Fresh crabs are for those who have the patience to pick thru the cartilage but rewards from flavor is tremendous and satisfying. I travel to Marylands inner harbor yearly for blue crabs when in season.
Love your recipe! Thank you for sharing ❤
I love ginger and scallion sauce for crab!! It’s the best! Thanks for sharing daddy lau❤
Your dad’s cooking skill is amazing! I’ve never cooked crabs like this, and I want to try this now!
This is such great content. It’s crab season in NJ right now and I’m going to catch some and try this recipe out!
I really live your Dad’s cooking , i tried cooking some of his dishes and they taste great. XieXie Ni Mr. Lau for sharing:)
I loved ❤crabs 😮going to try to make today. Your lucky to have a good chef. Thanks for sharing.
Thanks for the lesson. I will try it. Looks delicious 😋
I have decided to no longer bring home my catch of and boil them. I will simply split and freeze so they are clean but uncooked. I'll give this a try. The man sure knows his way around a stove!!!
The best way to pick out Dungeness crab is to give the legs a bit of a squeeze to see if the shell is hard or soft. Generally speaking, the hard and rigid shell crabs will be more dense with meat while the soft variety will watery with less meat after cooking.
Dungees are absolutely delicious.
That’s how my dad taught me how to cook it. It’s so delicious. I even use the sauce on just plain rice.
My personal favorites! Thanks!
I love all your videos i can follow and cook for my chinese employer good job
Love watching him
Thank you for the recipe I tried today and my whole family loved it. Happy Chinese New Year 2024! Gong Hei Fatt Choy!
One of my all time favorites too.
I love your dad!!!
Made this last night and it's delicious 🤤
An absolute staple of my Cantonese Dinner at restaurants.
My favorite too!!! But I’ve never cooked it cuz I didn’t wanna learn how to clean it 😂 so thank you Papa Lau for teaching me!
That looks amazing I would love to cook this crab recipe 😊
Thanks a lot 👍👍👍🙏🙏🙏🙏刘大厨过料
非常感謝您的支持！老劉祝福您和家人平安健康快樂！
I made two crabs for the first time tonight! I followed Mr. Lau's recipe. It was delicious! Now I know how to cook crab! Thanks!
A favorite dish for sure. Loved how your dad "knocked" it out first.
This was incredible! I used already-cooked crabs from the grocery store and just moved the crab aside onto a plate in the last step where you steam everything together, to not overcook it. It came out perfect!
One of my favorite dishes with dungeness crab
It’s really mouthwatering 🤤
I love the fact that your dad even with his years and years of experience is still open to suggestion on how best to euthanise the crab. My dad is pretty awesome but he never listens so your dad might just be awesomer!
Awesome recipe
Would love this receipe with the noodles!! and a shrimp version too
Amazing!
Oh god it's still wiggling! 🙈😭
It's so stupid and hypocritical of me to get squeamish about killing animals for food as I will happily eat both meat and fish.
In a lot of ways really horrible that we are only ever presented with plastic wrapped chunks of meat.
We're completely disconnected from the source and we lose all appreciation of the fact animals died so that we can be sustained.
Thanks Mr Crab for being a tasty boy.
The scallion with the Crab GENIUS 💡
Thank you so much
I love u'r dad the way he cook.. i copy his style for this crab my Employer(also Lau Family, same surname). they love it.
Safer option for peeling ginger is with a spoon! Also easier to navigate the small areas a knife can't reach :)
As a Commercial Fisherman, I greatly appreciate you putting up the sustainable fish website. Fresh is better for you and the earth! nice video.
I am a Cantonese and I absolutely love this dish!!
@MadeWithLau1 who can tell me if this is a scam?
Love it
I cant wait to cook this.... mmmm I can smell it in the air as he cooks.
Good content. ☺
新年快乐🎆
新年快樂！非常感謝您的支持和祝福！老劉㊗️您與家人平安健康！新年快樂！
Looks like most of the work was the prep of the crab. Lol I don't have the stomach to kill the crab so I'd use claws😁
I love this Cantonese style crab dish. It is one of my absolute favorites. Thank you, Daddy Lau!
At our side, normally we only cut the crab body in to 4 pieces as we want to preserve the so called 'Crab's Drumstick'. That part, if you peel it nicely together with the hind leg(if not cut off), you will get yourself a very big chunk of crabmeat! 😋😋😋 And you'll know why it was called a Drumstick. Nicely video, always enjoyed to see your dad's cooking!
Good point
Hi, Can your mom or dad make a video for ‘cha gau’ = tea ? CNY is coming up. My grandma used to make 2 kinds both w/ground candies peanuts called ‘lau mai chi’ = sticky rice ? w/a floured white dough & one a green colored dough that was very sticky & she stamped an imprint of maybe a flower on the top. Thank you for your time.
Don’t mind me, I’m drowning in drool from watching this
I'm gonna make this at home.... Ordering this at a restaurant is way too expensive when you can make it at home yourself for probably have to price. Thank you for sharing! 😊 I love crab so much 😋
Yesssss!!!❤
Daddy Lau picking out the biggest cleanest piece of crab meat and shoving it into Mama Laus mouth as she’s talking…😂😍
This is what I grow up eating! My mum used to make it on special days but she is so lazy to cook now ;-; Luckily I can finally make it myself, thanks!
Everyday I am dreaming my way back to my time in South East asia. I used to visit Din Tai Fung for cantonese roast duck and xiaolongbao. Could Daddy Lau give us a recipe for cantonese roast duck?
好耐無睇你 加油💪🏻
感恩有您嘅支持！多謝🙏！老劉祝福您闔家平安健康！幸福快樂！
I WANT SOME
This man's father will forever be a legend because of this!!! LOL🦀🦀🦀
Not sure what mud crabs are, but that looks like a Dungeness crab, which is delicious. I love the ginger scallion blue crabs too. I will try your dad’s recipe when I buy my crabs next time.
I know right? I'm a little surprised that Randy didn't know that -- I thought the Laus lived in the Bay area (where Dungeness crab is quite common).
My wife’s favourite dish, thanks for sharing Uncle Lau.
Can I freeze whole Crab to cook some other day? Will the meat stay tasty?
Can anyone tell me? I have frozen blue crabs that I would love to use for this recipe. Do I have to defrost them first? I know, this might sound like a dumb question but I have never cooked crab before and I've seen some recipes that use the crab straight from frozen and others that thaw it first. Thanks so much!
Hell yea! Dungeness crab is my favorite food on planet. Can get them live at several ports within 20 minutes. Dont know why he needs to rinse/clean everything..its not needed...I've cooked live crab for over 20 years, its fine! You're steaming or boiling to a point that cleaning isnt needed. Also you should remove the legs at the knuckle to access the body meat easier. You should also tear the joint away from each other. You dont need a knife or any tool other than the claws. Other than that fantastic=D
YUM. Did Cam try any?
Nooo he's been pretty picky these days!
It looks delicious.
It really is. We always order this at Chinese restaurants whenever it is available. What you will get is flavors. Lots of them. Now I know how to make one myself if I'm inclined to try.
Every time I bring home Dungeness crabs from Pacifica, this is how my mother cooks them. I try not to consume too much of the crab butter, due to the high levels of domoic acid from the ocean.
6:30 lmao😂
i just made this and because i dont have rice, i made mianxian and poured the sauce and crab over it... instantly transported me home to Malaysia (where cantonese style is also very common) T_T
正啊！
Lol Dungeness crab, it's the best
"Your friends said we murdered the lobsters last time"
We're not friends, we are "fanncy" lol
Great video, just an FYI- that is NOT a mud crab. it's a DUNGENOUS crab. I should i know, i catch them every season here in Seattle WA..but great video and voice over for those of us that aren't chinese.
🙌🏼
This is the only way to prepare crab in my opinion. The sauce is so good…We always crack the legs (especially the claws) with the dull side of the cleaver. It helps in getting the sauce into the “meat”.
Your crab in US is really kind. Here in Asia the mud crabs are really deadly. There's no chance to clean them when their pinchers are not tied up.
I live in southern china and we do not have mud crabs. Mud carbs are imported from Sri Lanka or Australia. Usually those are big and expensive. We pick meaty green carbs.
Who is the cute baby sitting on Kat's lap?
That's no mud crab, definitely looks like a dungeness crab 🦀
yeah I don't think we can get mud crabs here in North America.
It’s a Dungeness Crab.
I live in Oregon. I know my Dungeness crabs. Eat them all year round. ❤
It doesn't matter what crab is used .
I wish we can get mud crabs here. Those are so much sweeter and meaty. Superior than both Dungeness and blue crabs. I do prefer blue crabs even if they’re not as meaty, they are definitely superior in taste.
This is definitely a Dungeness crab and way better quality than what you can import.
Please can your next video be Crispy Roast Pork or Siu Yuk?
The crab your dad cooked is a North American Dungeness Crab, not a mud (green) crab. Dungeness Crab has less meat than mud crab, it’s meat isn’t as sweet either.
葱姜换成黑胡椒，就是黑胡椒蟹。葱姜换成青红椒丝和蒜蓉，就是避风塘炒蟹。
is the sauce for only 1 serving of crab or 2?
There is no way I can get live crab in Northern Wisconsin without paying high enough prices it would become a pet. Would shell on shrimp work , ok?
it works on on any shellfish, just watch how long you cook it for as it's smaller so it would cook faster, too long the meat turns well done( depends what suits your doneness)
Costco baby!
@@ric5683 I wish Costco was an option.....2+ hour drive one way.
The drawback of living in the beautiful nature of northern Wisconsin.
I could do a special occasion meal.
That would help justify the 5 hours in the car.
So, I like to eat this dish... but never thought how tough to see live crab get cut up like that. Gonna have to stick to cut up crabs or shrimp instead.
I can find frozen crab at my local Asian market. Maybe you can give that a try instead?
Wonder if shrimp could be substituted
Bay Area - definitely Dungeness crab.
Love this cooking, have tried many of your recipes but there are so many ads. I know, this is needed but its too much.
真係好手勢
感恩有您嘅支持！老劉祝福您與家人健康快樂！
一如既往嘅卓越示范。
好多謝您嘅支持！老劉祝福您闔家平安健康！幸福快樂！
Ginger scallion lobster! Recipe please.
Same just add lobster.
bro the baby hung doi said he wants devin booker.
😋😋😋👏👏👏👍👍👍
like + mad respect for the willingness to change
#animallivesmatter