Ingredients:

• 2 pounds of Marazzure® Whole Cleaned Crabs
• 3 tablespoons of ginger, thinly sliced
• ¼ cup of diced scallions
• 3 cloves of garlic, minced
• 4 tablespoons of cornstarch (reserve 1 tablespoon)
• 4 tablespoons of vegetable oil
• 1 cup of water
• 1 tablespoon of cooking wine
• 1 tablespoon of sesame oil

For the Sauce:

• 2 tablespoons of oyster sauce
• 3 tablespoons of soy sauce or tamari soy sauce
• ¼ teaspoon of white pepper
• ½ teaspoon of sugar

Instructions:

Thaw and wash the Marazzure® Whole Cleaned Crabs. Cut the crabs in half vertically.

Slice the ginger thinly and cut the scallions into 2-inch segments. Mince the garlic.

In a bowl, thoroughly mix the oyster sauce, soy sauce, white pepper, and sugar to create the sauce. Set aside.

Sprinkle the crab halves with cornstarch.

Heat vegetable oil in a wok over high heat. Once it shimmers, carefully add the crab pieces, ensuring they are evenly coated with oil. Cook for 1 minute, then flip and continue cooking until golden brown on all sides.

Remove the crabs from heat and add the ginger and the white parts of the scallions. Return to heat and fry until fragrant.

Add cooking wine and water, then cover to steam. Cook for 3 minutes.

While the crabs are cooking, prepare a slurry by mixing 1 tablespoon of cornstarch with 1 tablespoon of water.

After 3 minutes, taste the sauce and adjust seasoning if needed. Then, add the slurry and stir until the sauce thickens. Add the remaining scallions.

Drizzle with sesame oil as a finishing touch before serving.