How to Make Snap Pea Pilgrim Crab

Busy as you may be, don't forget about the Yellow Crabs in June.

Ingredients Introduction

5 hairy crabs,2 eggs,(peeled),mung beans(to taste),all-purpose flour(to taste)

How to make Hairy Crab Stuffed with Mung Beans

1. Clean the hairy crabs by rinsing them under water, then scrubbing them thoroughly with a small brush. Remove the outer shell and the shell inside the crab, ensuring that the gills are cleaned properly before cutting them in half.

2. Peel and clean the mung beans,ginger shredded into fine strips, and chop the scallions into small pieces; mix together beaten eggs with a bit of flour to make a smooth batter.

3. Coat the crab slices in the batter.olive oil and cook over low heat until the crab slices are slightly cooked through on both sides, then flip them and cook until they change color; remove from the pan.

4. Cook the mung beans in the same oil used for the crab,crabs until they turn a darker color and become wrinkled. Add the cooked crab to the pan with the mung beans, then add cooking wine, an appropriate amount of water,soy sauce and ginger strips. Cook over high heat for 3 minutes.

5. Use the remaining batter to thicken the sauce and simmer until it thickens. Serve immediately, garnished with scallions; oh yeah!

How to make Hairy Crab Stuffed with Mung Beans Video

Tips

It's crucial for seafood that you control the cooking time well to prevent the meat from becoming tough and losing its freshness.