This stir fried blue crabs recipe is one of the easiest to cook because you only need to stir fry or sauté the crabs with the aromatics, condiments and wine. This is also one of my favorite seafood dishes because of its sweet savory flavor and it also reminds me of my childhood memories. In fact I got this recipe from watching a TV cooking show (Wok with Yan) where the host is a Chinese chef in the 1980’s.
I was also a kid back then and very interested in cooking. But this recipe is not exactly the same recipe back then because I seem to forgot the exact amount of ingredients. But the basic aromatics like the garlic, onion and ginger are the ones I can’t forget. This recipe is also good in cooking prawns or large shrimps. And I think the best wine to use is red wine.
Stir Fried Blue Crabs with Wine: A Nostalgic Seafood Delight
Growing up in a small coastal town, seafood was always a staple on our dining table. Every weekend, our family would visit the bustling wet market, the air filled with the briny scent of the ocean, and my Nanay would insist on picking the freshest crabs. She always said that the best blue crabs were the ones feistiest in the basket—“Mas masarap ang maangas!” she’d joke. This stir fried blue crabs recipe takes me back to those days, combining the simplicity of home-cooking with the elegance of wine-infused flavors.
This dish is easy enough for beginners to try but delivers a richness that makes it perfect for special occasions. Let me share not only the recipe but also a slice of my childhood, a bit of cooking wisdom, and the joy of savoring sweet, savory, and slightly spicy crabs with loved ones.
The Heart of the Stir Fried Blue Crabs: Fresh Blue Crabs
The secret to a good stir fried blue crabs dish lies in the freshness of the crabs. My Tito Boy, a fisherman, used to bring home buckets of live crabs after his early morning trips. He’d often remind us to clean the crabs thoroughly to remove any impurities. Running them under cool water and giving them a good scrub ensures no unwanted grit makes its way into your pan.
To prepare the crabs, a small incision at the abdomen helps infuse the flavor into the meat without overcooking the delicate texture. This step is key to maintaining the crabs’ natural sweetness while letting them absorb the savory and aromatic blend of seasonings.
Building Flavors with Aromatics
As a child, I remember watching cooking shows like Wok with Yan, scribbling down notes and dreaming of the dishes I’d make someday. This recipe is inspired by those moments, starting with a base of garlic, ginger, and onions. These aromatics are sautéed until they release their irresistible fragrance, creating a foundation of flavor that complements the crabs perfectly.
The ginger, in particular, is an unsung hero. Its peppery warmth cuts through the natural richness of the crabs, balancing the dish and adding a depth that pairs beautifully with the wine.
The Wine Factor of Stir Fried Blue Crabs
Adding wine to seafood dishes is a technique I picked up later in life, but it feels like it’s always been part of this recipe. My Ate Clara, who lived in Batangas for a few years, introduced me to the idea of using red wine in cooking. “It’s like giving your dish a touch of elegance,” she said, and she wasn’t wrong.
The wine enhances the sweetness of the blue crabs while adding subtle complexity to the sauce. When you stir in the cooking wine, it combines with soy sauce and brown sugar to create a glaze that clings to the crabs, turning every bite into a burst of umami-rich goodness.
A Sauce That Shines
The sauce is what ties this dish together. A mix of brown sugar, soy sauce, and a hint of Magic Sarap (or your favorite seasoning powder) works wonders in highlighting the crabs’ natural flavor. Simmering the crabs in this blend allows them to soak up the savory-sweet sauce, making each piece irresistibly flavorful.
Adding a small amount of water helps create a slightly thinner sauce that reduces beautifully as it cooks. The final touch? A sprinkle of chopped leeks, which not only adds a pop of color but also a mild oniony sharpness that rounds out the flavors.
Spice It Up
While this stir fried blue crabs recipe is already a family favorite, I love adding a touch of heat to my stir fried blue crabs. A few slices of red chili or a pinch of chili powder can elevate the dish, giving it a fiery kick that’s perfect for those who like bold flavors. My Kuya Rico always jokes that no dish is complete without a little spice, and he’s not entirely wrong!
Food for Thought
Did you know that blue crabs are not only prized for their flavor but also for their cultural significance in many coastal regions of the Philippines? Known as alimasag in Tagalog, these crabs are a symbol of abundance and are often featured in celebratory meals. Whether steamed, grilled, or sautéed, they’re a beloved delicacy that connects us to our maritime heritage.
Bringing It All Together
Cooking stir fried blue crabs is more than just preparing a meal—it’s creating a shared experience. The process of cleaning the crabs, sautéing the aromatics, and watching the sauce bubble and thicken feels like a labor of love. When I serve this dish, I’m reminded of weekends with my family, our laughter echoing in the kitchen as we passed plates of steaming seafood to one another.
So, whether you’re making this dish for the first time or revisiting a childhood favorite, I hope it brings the same warmth and joy to your table as it does to mine. Serve it hot, with plenty of steamed rice to soak up the flavorful sauce, and enjoy every moment of this delightful crab recipe.
How to Cook stir fried Blue Crabs with Wine
Ingredients
- 1 kilo blue crabs or alimasag
- 1 piece onion chopped
- 4 cloves garlic chopped
- 2 inch size ginger peeled and sliced
- 1 stalk leeks sliced diagonally
- 2 Tbsp. cooking wine or red wine
- 3 Tbsp. brown sugar
- 1 tsp. magic sarap
- 1 tsp. soy sauce or oyster sauce
- 1 tsp. salt
- cooking oil for sauteing
Instructions
How to Cook Stir Fried Blue Crabs with Wine:
- Clean the crabs by bushing to remove impurities then wash in running water and drain.
- Cut the abdomen only but don't cut through the carapace. Set aside.
- Heat 2Tbsp. of cooking oil in a pan then saute garlic, ginger and onion for 1 minute.
- Than add the crabs and stir until the color turns to red orange on all sides.
- Add brown sugar, cooking wine, soy sauce and Magic sarap (or chicken powder or MSG). Then stir until the sauce is mixed with the crabs in all sides.
- Cover and simmer for 3 minutes. Then add 1/2 cup of water and leeks. Season with salt if needed. Stir until the sauce is reduced to half.
- You can also add some red chilies or chili powder to make it spicy. Serve hot.
Video
Notes
Cooking Tips:
Choose the Freshest Blue Crabs
For the best flavor, always opt for live blue crabs that are active and vibrant in color. Fresh crabs have a sweet, delicate taste that enhances the dish, while older ones may have a dull flavor. If live crabs aren’t available, make sure the crabs are chilled and smell briny, not fishy.Don’t Skip the Aromatics
Sautéing garlic, ginger, and onions is crucial for building the base of the dish’s flavor. Ginger, in particular, balances the richness of the crab meat and cuts through any fishy aroma. Take your time in this step, ensuring the aromatics are golden and fragrant before adding the crabs.Simmer for the Perfect Sauce
Once the crabs turn a bright orange, simmering them in the sauce ensures they absorb the savory-sweet blend. Use medium heat to avoid burning the sugar and wine, which could result in a bitter taste. Stir occasionally to coat the crabs evenly and allow the sauce to reduce for a rich, glossy finish.
