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Braised River Crab with Edamame

This homestyle braised dish pairs tender edamame with savory river crab in a glossy, flavorful sauce. Aromatics, soy sauces, and a brief simmer bring everything together into a rich dish that goes especially well with rice.

Jump to Recipe ↓Braised River Crab with Edamame

Dish type: Braised

Cuisine: Jiangsu Cuisine

Estimated calories per recipe: 930

  • savory
  • umami
  • fragrant
  • contains_shellfish
  • contains_soy

Translated from a real Chinese home-kitchen recipe — never AI-invented.

Ingredients

  • Edamame
  • River crab
  • Salt, 1 tablespoon
  • Cooking oil, 1 tablespoon, plus more for frying
  • Starch, for coating the cut sides of the crab
  • Garlic cloves
  • Shredded ginger
  • Millet chili peppers
  • Scallion white segments
  • Scallion segments
  • Dark soy sauce, 2 tablespoons
  • Light soy sauce, 1 tablespoon
  • Oyster sauce, 1 tablespoon
  • Sugar, 2 tablespoons
  • Chicken bouillon, 1 tablespoon
  • White pepper powder, 1 tablespoon
  • Shaoxing wine, 1 ring around the pan
  • Hot water, as needed
  • Starch slurry, as needed

Steps

  1. 1

    -

    Step 1
  2. 2

    Add 1 tablespoon of salt and 1 tablespoon of cooking oil to the water. Once the water comes to a boil, add the edamame and blanch for about 20 seconds. Remove, rinse with cool water, and drain well for later use.

    Step 2
  3. 3

    Clean the river crabs and cut them in half. Coat the cut sides with starch.

    Step 3
  4. 4

    Pour cooking oil into the pan. Place the river crabs into the pan with the cut sides facing down, and pan-fry over medium-low heat until the cut sides are set.

    Step 4
  5. 5

    Stir-fry the river crabs until cooked through, drizzle in a ring of Shaoxing wine, then remove and set aside.

    Step 5
  6. 6

    Prepare garlic cloves, shredded ginger, millet chili peppers, scallion white segments, and scallion segments.

    Step 6
  7. 7

    Using the oil left in the pan, add the garlic cloves, shredded ginger, millet chili peppers, and scallion white segments, and bloom in oil until fragrant.

    Step 7
  8. 8

    Add the edamame and stir-fry briefly.

    Step 8
  9. 9

    Add the cooked river crabs.

    Step 9
  10. 10

    Add 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce, 1 tablespoon of oyster sauce, 2 tablespoons of sugar, 1 tablespoon of chicken bouillon, and 1 tablespoon of white pepper powder.

    Step 10
  11. 11

    Stir-fry until the river crabs are evenly colored.

    Step 11
  12. 12

    Pour in an appropriate amount of hot water, cover, and simmer for 6-8 minutes until the edamame are tender.

    Step 12
  13. 13

    Turn the heat to high and reduce the sauce until thick. Add the starch slurry in batches to thicken.

    Step 13
  14. 14

    Sprinkle in the scallion greens.

    Step 14
  15. 15

    Transfer to a plate and serve.

    Step 15

Tips

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