How to Cook stir fried Blue Crabs with Wine

Stir fried blue crabs are a flavorful seafood dish where sweet, tender crab meat is infused with savory aromatics and a rich, wine-glazed sauce.

Prep Time10

Cook Time15

Course: Seafood Recipe

Cuisine: Chinese/Filipino

Keyword: sauteed blue crabs, stir fried crabs

Servings: 4 servings

Calories: 213kcal

Author: Manny

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.