Friday, August 27, 2010

Blue crab

Pan-fried crab

Moving on. With blue crab about to come into season, we bought a few over the weekend. This is a very traditional Shanghainese dish - clean and quarter the crabs, lightly dust the meat side in flour, and sear in vegetable oil. Once the meat sets, sauté with green onion and ginger, adding in a touch of soy sauce and love. If the crabs are beautiful, this dish is full of savoury flavours and delicate textures.


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