Chinese King Crab with Mushrooms & Snow Peas
Submitted by Carrie1001
Elegant stir-fried king crab with tender mushrooms and crisp snow peas in a light ginger sauce. This Chinese seafood dish is ready in 45 minutes, perfect over brown rice.
YIELD
6 servingsPREP
10 minCOOK
30 minREADY
45 minThis is the kind of dish that feels fancy but comes together faster than you’d think.
Sweet crab meat mingles with earthy mushrooms while bright green snow peas add a satisfying crunch.
The light sauce, spiked with garlic and ginger, lets the delicate seafood shine without drowning it.
Serve it over nutty brown rice for an elegant weeknight dinner or special occasion meal that won’t keep you in the kitchen all night.
Chef Tips
- Use fresh or high-quality frozen crab meat; skip the imitation stuff for this elegant dish
- Don’t overcook the crab; it just needs to warm through and toss with the sauce
- Steam the snow peas until tender-crisp, not mushy or limp
- Mix the cornstarch slurry until completely smooth before adding to prevent lumps
Variations
- Substitute lobster or scallops for the crab for different luxurious seafood options
- Add shiitake mushrooms for deeper, smokier umami flavor
- Toss in baby bok choy or asparagus tips for extra vegetables and color
Ingredients
Directions
Dissolve cornstarch in the cold water.
Steam snow pea pods for 5 minutes.
Place in bottom of serving dish and keep warm.
In a large skillet, heat oil until very hot but not smoking.
Add garlic an sauté until golden.
Remove. Add crab meat and toss, cooking for 1 minute.
Stir in mushrooms and cook for 1 minute more.
Add Stock and pepper and bring to a boil.
Add cornstarch mixture and cook, stirring until sauce thickens.
Pour over snow pea pods, sprinkle with ginger, and toss to mix.
Sprinkle with scallions and serve hot with cooked brown rice.
Comments
