Typhoon Shelter Crab

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A signature dish born in the typhoon shelters of Causeway Bay and Aberdeen, where Hong Kong fishermen once sought refuge from storms and cooked up the day's catch with whatever fragrant, fiery aromatics they had on hand. Crispy chunks of crab are buried under an avalanche of golden garlic, toasted breadcrumbs, and snappy dried chilies for an unforgettably bold finish.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 28 gFat
• 8 gSaturated Fat
• 36 gCarbs
• 3 gFiber
• 3 gSugar
• 65 gProtein
• 920 mgSodium
• 780 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 22 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Crab

• 2 whole mud crabs or Dungeness crabs, about 2.5 lb / 1.1 kg each, cleaned and chopped into pieces through the shell
• 1 tbsp Shaoxing wine
• 1 tsp kosher salt
• 1/3 cup cornstarch for dusting

For the Garlic-Chili Crumbs

• 1 1/2 cups peeled garlic cloves (about 25-30 cloves), finely chopped
• 8 dried red chilies, halved and seeded
• 4 tbsp unsalted butter
• 2 tbsp vegetable oil
• 1 tbsp fermented black beans, rinsed and roughly chopped
• 1 1/2 cups panko breadcrumbs

For the Stir-Fry & Garnish

• 1 tbsp fresh ginger, minced
• 5 scallions, white and green parts separated, cut into 1-inch pieces
• 1 tbsp light soy sauce
• 1 tsp granulated sugar
• 1 tsp toasted sesame oil
• 2 tbsp chicken stock or water
• 1/4 cup fresh cilantro leaves for garnish

Directions

1. Clean and chop the crab into pieces through the shell; reserve any roe or tomalley. Ask your fishmonger to do this step for you if the crab is still live.
2. In a large bowl, toss the crab pieces with Shaoxing wine and salt. Let stand 10 minutes, then dredge each piece in cornstarch and shake off the excess.
3. Heat 2 inches of oil in a wok or deep skillet to 350°F / 175°C. Fry the crab in batches for 2-3 minutes per side until the shells turn bright orange and the meat is just cooked. Transfer to a plate.
4. Discard all but 3 tablespoons of oil. Add butter and the chopped garlic to the wok and stir-fry over medium heat for 4-5 minutes until the garlic turns pale golden. Add the dried chilies and black beans and cook 30 seconds more.
5. Add the panko breadcrumbs and toss continuously for 2-3 minutes until they are deeply toasted and saturated with garlic oil. Push the crumbs to one side of the wok.
6. Add the ginger and scallion whites and stir-fry 30 seconds until fragrant. Return the crab pieces, along with any juices, to the wok and toss with the garlic-chili crumbs for 1 minute.
7. Pour in the soy sauce, sugar, sesame oil, and chicken stock. Toss vigorously for 1-2 minutes so that every piece of crab is thickly coated with the crumb mixture.
8. Scatter the scallion greens and cilantro over the top and serve immediately in the wok or on a platter, with steamed rice or crusty bread for soaking up the crumbs.

Cook’s Notes

• Ask your fishmonger to clean, kill, and crack the crabs for you — it cuts prep time by half and reduces mess.
• Keep the heat at medium once the garlic hits the wok; high heat will scorch the bits and turn them bitter.
• 1 lb of head-on large shrimp or peeled mantis shrimp works beautifully in place of crab if needed.
• Panko can be toasted ahead of time and stored in an airtight container for up to 1 week for a quick version.
• The dish relies on a fearsome amount of garlic — resist the urge to cut back, as that abundance is the soul of typhoon shelter cooking.

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