chinese

Crab Roe and Meat Stir-fry with Youtiao

Name: Crab Roe and Meat Stir-fry with Youtiao
Total time: 35 min
Yield: 4 servings
Cuisine: chinese
Ingredients: 4 pieces Crab (whole, for shells and initial flavor extraction); 250 g Prepared crab meat and roe; 4 tbsp Cooking oil; 30 g Ginger (sliced); 50 g Green onions (chopped); 1 tbsp Pork lard; 3 tbsp Shaoxing wine; 200 ml Chicken broth (or hot water); 1 tsp Salt; 0.5 tsp Sugar; 0.25 tsp MSG (monosodium glutamate); 0.25 tsp White pepper powder; 3 tbsp Cornstarch slurry (1 tbsp cornstarch + 2 tbsp water); 1 tbsp Chinkiang vinegar (black vinegar); 6 pieces Youtiao (Chinese fried dough sticks)

A classic Shanghai dish featuring rich, savory stir-fried crab roe and meat, served with crispy Chinese fried dough sticks (youtiao). The crab is first cooked with aromatics and broth to create a flavorful base, then the prepared crab roe and meat are gently stir-fried and seasoned to perfection.

35 min 4 servings老饭骨 Source

Extracted by chinwei271Extracted 30 Jun 2026

Nutrition· per serving · estimated

480

Calories

17g

Protein

40g

Carbs

30g

Fat

Scale recipe

4 servings

Original recipe

Ingredients15 items

Produce

🫚Ginger (sliced)30 g

🧅Green onions (chopped)50 g

Meat

🥓Pork lard1 tbsp

Seafood

🦀Crab (whole, for shells and initial flavor extraction)4 pieces

🦀Prepared crab meat and roe250 g

Bakery

🥖Youtiao (Chinese fried dough sticks)6 pieces

Pantry

🌻Cooking oil4 tbsp

🍶Shaoxing wine3 tbsp

🥣Chicken broth (or hot water)200 ml

🍚Sugar½ tsp

🥣Cornstarch slurry (1 tbsp cornstarch + 2 tbsp water)3 tbsp

🍶Chinkiang vinegar (black vinegar)1 tbsp

Spices

🧂Salt1 tsp

🧂MSG (monosodium glutamate)¼ tsp

🌶️White pepper powder¼ tsp

Instructions

1
Prepare all ingredients: chop ginger into slices and mince some for later, chop green onions, and separate crab meat and roe from the shells. If using whole crabs, clean and break them apart, reserving the shells and extracting the meat/roe.
2
Heat 2 tablespoons of cooking oil in a wok over medium-high heat. Add ginger slices and chopped green onions. Stir-fry until fragrant, about 1-2 minutes.
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3
Add the crab shells to the wok. Stir-fry, using the back of the ladle to gently crush the shells and extract flavor and color. Continue for about 3-4 minutes.
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4
Add pork lard and 2 tablespoons of Shaoxing wine to the wok. Continue to stir-fry for another minute.
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5
Pour in the chicken broth (or hot water). Bring to a simmer and cook for about 2-3 minutes to infuse the flavors from the crab shells.
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6
Carefully strain the contents of the wok, separating the liquid (crab-infused oil/broth) from the crab shells and aromatics. Discard the solids. Set the liquid aside.
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7
Clean the wok. Heat the remaining 2 tablespoons of cooking oil, then add the minced ginger. Stir-fry until fragrant, about 30 seconds.
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8
Add the prepared crab roe to the wok. Stir-fry gently, breaking it up slightly but ensuring it doesn't become too mushy, for about 1-2 minutes.
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9
Add the prepared crab meat to the wok. Continue to stir-fry gently, ensuring the meat remains somewhat chunky and doesn't lose its shape, for about 1-2 minutes.
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10
Add the remaining 1 tablespoon of Shaoxing wine to the crab mixture and stir-fry briefly.
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11
Pour in the strained crab-infused oil/broth from Step 6. Bring the mixture to a simmer.
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12
Season the crab mixture with salt, sugar, MSG, and white pepper powder. Stir well to combine and let it simmer for 1-2 minutes.
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13
Thicken the sauce by gradually adding the cornstarch slurry, stirring constantly until it reaches the desired consistency.
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14
Turn off the heat. Stir in the Chinkiang vinegar. This is the 'finishing touch' for flavor.
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15
Reheat the youtiao by frying them briefly in hot oil until warm and crispy. Drain excess oil.
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16
Serve the hot crab roe and meat mixture immediately with the freshly reheated youtiao.

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