🦀 Dad's TASTY Ginger & Scallion Crab (薑蔥炒蟹)!

[@MadeWithLau]

Get 50% off your first order of CookUnity meals - go to cookunity.com/madewithlau and use my code MADEWITHLAU50 at checkout to try them out for yourself! Thanks to CookUnity for sponsoring this video! Join the Canto Cooking Club: bit.ly/3l7TzOt

[@DiabloOutdoors]

How come you don't have the Beef with black beans sauce? It's a classic!

[@crushivintage]

My all time, or one of them, is Dungeness Crab with BBS.

[@Dan-cm7gb]

Love your dad! My dad was also a Chinese chef but I did not learn much from him. Now I get to pick up where I left off with yours. Not only do I learn to cook but more Chinese. Btw, my daughters love my cooking more now! Many thanks to the LAUs from the Longs!!’

[@vitusleung2454]

My Toishan maternal grandmother taught me to cook crab with high quality ground pork. The combo of pork fat and crab juice is out of this world! Thank you for sharing. Great video.

[@peterclemente4195]

Last night I made this with Dungeness crab that I got from the grocery store. The crabs were not live but they were semi frozen and tasted fresh. Delicious recipe! Not too difficult to make and well worth the time and effort. Really enjoyed it ! Thank You Daddy Lau and Randy for a great channel.

[@TY-ob7fz]

Dad’s a pro from an equipped kitchen. Is fun to see dad transform nuances to home and adapt to home style cooking. In a professional kitchen crabs would be deep fried in a gallon and half to two gallons of oil and depending on size of order and individual crab might fry in friers holding 8 to 10 gallons. Oil would be heated to almost smoking and flash fried between 30 seconds to almost a minute again depending on variety or size of crab. Afterwards be flavored thru pan frying with additional minced pork, egg, scallions etc. Fresh crabs are for those who have the patience to pick thru the cartilage but rewards from flavor is tremendous and satisfying. I travel to Marylands inner harbor yearly for blue crabs when in season.

[@Chchchopstickss]

As a Commercial Fisherman, I greatly appreciate you putting up the sustainable fish website. Fresh is better for you and the earth! nice video.

[@vietanhhua2207]

First time making this dish for my family and it was so helpful to have this step by step guidance of how to kill the crab and prepare it. It came together great! Thank you so much. Wishing all the family the best for the festive season!

[@lawrende]

Followed the video cooking the crab, it’s tasted great. Thank you very much sharing this wonderful recipe.

[@perngz]

I love the fact that your dad even with his years and years of experience is still open to suggestion on how best to euthanise the crab. My dad is pretty awesome but he never listens so your dad might just be awesomer!

[@restaurantman]

Another classic Cantonese dish! Thank you and please keep the videos coming!

[@ng3nx]

The best way to pick out Dungeness crab is to give the legs a bit of a squeeze to see if the shell is hard or soft. Generally speaking, the hard and rigid shell crabs will be more dense with meat while the soft variety will watery with less meat after cooking. Dungees are absolutely delicious.

[@swaggymonkey84]

I really live your Dad’s cooking , i tried cooking some of his dishes and they taste great. XieXie Ni Mr. Lau for sharing:)

[@MedalionDS9]

An absolute staple of my Cantonese Dinner at restaurants.

[@TheAlexdesauza]

Thank you for the recipe I tried today and my whole family loved it. Happy Chinese New Year 2024! Gong Hei Fatt Choy!

[@gabriellethe.greatt]

I love your dads meals thank you!!!

[@magnoliamagnolia2655]

Love all your dad recipes and Master teaching. You don't know how thankful I am to see your dad's video for each recipes are taught thoroughly with no hidden secrets that he learned that work and not do. Happy Holidays and wish you all good health and wish to see more videos! 😊

[@outdoorfreedom9778]

I have decided to no longer bring home my catch of and boil them. I will simply split and freeze so they are clean but uncooked. I'll give this a try. The man sure knows his way around a stove!!!

[@adachan3295]

I made two crabs for the first time tonight! I followed Mr. Lau's recipe. It was delicious! Now I know how to cook crab! Thanks!

[@peonychung4084]

I loved ❤crabs 😮going to try to make today. Your lucky to have a good chef. Thanks for sharing.

[@okawaribyazusa]

Your dad’s cooking skill is amazing! I’ve never cooked crabs like this, and I want to try this now!

[@jngtruong]

New to your channel. Been watching a lot of your dads cooking. It inspired me to cook this Ginger and Scallion Crab today for my family. They loved the taste.

[@TheJq32]

This is such great content. It’s crab season in NJ right now and I’m going to catch some and try this recipe out!

[@hongkongofwmixvlog]

I love all your videos i can follow and cook for my chinese employer good job

[@lemontea128]

That’s how my dad taught me how to cook it. It’s so delicious. I even use the sauce on just plain rice.

[@YorkieTherapyOnline]

One of my favorite dishes with dungeness crab

[@cantoneseopera1751]

My personal favorites! Thanks!

[@LunaG1108]

Love your recipe! Thank you for sharing ❤

[@lcloon]

At our side, normally we only cut the crab body in to 4 pieces as we want to preserve the so called 'Crab's Drumstick'. That part, if you peel it nicely together with the hind leg(if not cut off), you will get yourself a very big chunk of crabmeat! 😋😋😋 And you'll know why it was called a Drumstick. Nicely video, always enjoyed to see your dad's cooking!

[@TheJq32]

Good point

[@coookei]

I love ginger and scallion sauce for crab!! It’s the best! Thanks for sharing daddy lau❤

[@onecapybara]

Made it for Chinese new year yesterday and it’s amazing!! Thank you so much

[@nadineshenmolesky9699]

This was incredible! I used already-cooked crabs from the grocery store and just moved the crab aside onto a plate in the last step where you steam everything together, to not overcook it. It came out perfect!

[@imieibanez5237]

I love u'r dad the way he cook.. i copy his style for this crab my Employer(also Lau Family, same surname). they love it.

[@luvysammy]

My favorite too!!! But I’ve never cooked it cuz I didn’t wanna learn how to clean it 😂 so thank you Papa Lau for teaching me!

[@Takuma_Sakazaki]

It’s really mouthwatering 🤤

[@Mrflawlesstaco]

Safer option for peeling ginger is with a spoon! Also easier to navigate the small areas a knife can't reach :)

[@mynxeats2360]

Thank you for the awesome recipe! Can't wait to make it for New Years!

[@mafkh2013]

好勁，真係老師傅👍

[@MadeWithLau]

非常感謝您的支持！老劉㊗️您同家人健康快樂！

[@cjeats5571]

Oh god it's still wiggling! 🙈😭 It's so stupid and hypocritical of me to get squeamish about killing animals for food as I will happily eat both meat and fish. In a lot of ways really horrible that we are only ever presented with plastic wrapped chunks of meat. We're completely disconnected from the source and we lose all appreciation of the fact animals died so that we can be sustained. Thanks Mr Crab for being a tasty boy.

[@胡歌-f6x]

新年快乐🎆

[@MadeWithLau]

新年快樂！非常感謝您的支持和祝福！老劉㊗️您與家人平安健康！新年快樂！

[@dougchinn2820]

A favorite dish for sure. Loved how your dad "knocked" it out first.

[@rebeccaknox4088]

I cant wait to cook this.... mmmm I can smell it in the air as he cooks.

[@TheJq32]

Daddy Lau picking out the biggest cleanest piece of crab meat and shoving it into Mama Laus mouth as she’s talking…😂😍

[@DebellaBe-uy4tt]

Thank you so much

[@supernova8962]

Love watching him

[@bananapanda9805]

Don’t mind me, I’m drowning in drool from watching this

[@yiyan80]

Amazing!

[@andreaau7]

Would love this receipe with the noodles!! and a shrimp version too

[@tarekaziz8327]

Awesome recipe

[@mashimaro2626]

Made this last night and it's delicious 🤤

[@sykhustriggles]

This man's father will forever be a legend because of this!!! LOL🦀🦀🦀

[@wendychen7152]

I am a Cantonese and I absolutely love this dish!!

[@wendychen7152]

@MadeWithLau1 who can tell me if this is a scam?

[@edna3236]

Thanks for the lesson. I will try it. Looks delicious 😋

[@Melaninskindeep]

I'm gonna make this at home.... Ordering this at a restaurant is way too expensive when you can make it at home yourself for probably have to price. Thank you for sharing! 😊 I love crab so much 😋

[@waiyimhongwai]

好耐無睇你 加油💪🏻

[@MadeWithLau]

感恩有您嘅支持！多謝🙏！老劉祝福您闔家平安健康！幸福快樂！

[@mariekeung7187]

I love this Cantonese style crab dish. It is one of my absolute favorites. Thank you, Daddy Lau!

[@Drwendydearborne]

One of my all time favorites too.

[@theguynextdoor4978]

Everyday I am dreaming my way back to my time in South East asia. I used to visit Din Tai Fung for cantonese roast duck and xiaolongbao. Could Daddy Lau give us a recipe for cantonese roast duck?

[@Abcdlmnop-w4n]

I love your dad!!!

[@portable.adorable]

That looks amazing I would love to cook this crab recipe 😊

[@angelhunnewell3044]

Hi, Can your mom or dad make a video for ‘cha gau’ = tea ? CNY is coming up. My grandma used to make 2 kinds both w/ground candies peanuts called ‘lau mai chi’ = sticky rice ? w/a floured white dough & one a green colored dough that was very sticky & she stamped an imprint of maybe a flower on the top. Thank you for your time.

[@截拳道余先生]

Love it

[@368chen]

Not sure what mud crabs are, but that looks like a Dungeness crab, which is delicious. I love the ginger scallion blue crabs too. I will try your dad’s recipe when I buy my crabs next time.

[@willluo1091]

I know right? I'm a little surprised that Randy didn't know that -- I thought the Laus lived in the Bay area (where Dungeness crab is quite common).

[@yaowsers77]

Looks like most of the work was the prep of the crab. Lol I don't have the stomach to kill the crab so I'd use claws😁

[@andreweats8888]

"Your friends said we murdered the lobsters last time" We're not friends, we are "fanncy" lol

[@yuanhsu888]

Can I freeze whole Crab to cook some other day? Will the meat stay tasty?

[@AlmightyAphrodite]

Crab can be so underrated sometimes, I like it way better than lobster if im honest 😅 well.. it does need to be the right kind of crab, something like king crab legs is also overrated 😅😅😅 I particularly like the sweetest kinds, usually they're on the smaller side but sooooo good

[@SusieQSydney]

Well, that's the understatement of the century. Mud crab is who's NOT favourite's more to the point - unless you're on a date and you're paying the bill! Universally appealing to everyone no matter how you cook it.

[@rooowtwx]

i just made this and because i dont have rice, i made mianxian and poured the sauce and crab over it... instantly transported me home to Malaysia (where cantonese style is also very common) T_T

[@DokBua0424]

Yesssss!!!❤

[@marines225]

Who is the cute baby sitting on Kat's lap?

[@TundeEszlari]

Good content. ☺

[@ShakeMarkHomeCookingVideo]

This is what I grow up eating! My mum used to make it on special days but she is so lazy to cook now ;-; Luckily I can finally make it myself, thanks!

[@rncm86]

Every time I bring home Dungeness crabs from Pacifica, this is how my mother cooks them. I try not to consume too much of the crab butter, due to the high levels of domoic acid from the ocean.

[@candychimes8184]

Your crab in US is really kind. Here in Asia the mud crabs are really deadly. There's no chance to clean them when their pinchers are not tied up.

[@catchnkill]

I live in southern china and we do not have mud crabs. Mud carbs are imported from Sri Lanka or Australia. Usually those are big and expensive. We pick meaty green carbs.

[@alexsieu5679]

Great video, just an FYI- that is NOT a mud crab. it's a DUNGENOUS crab. I should i know, i catch them every season here in Seattle WA..but great video and voice over for those of us that aren't chinese.

[@sirris4330]

Hell yea! Dungeness crab is my favorite food on planet. Can get them live at several ports within 20 minutes. Dont know why he needs to rinse/clean everything..its not needed...I've cooked live crab for over 20 years, its fine! You're steaming or boiling to a point that cleaning isnt needed. Also you should remove the legs at the knuckle to access the body meat easier. You should also tear the joint away from each other. You dont need a knife or any tool other than the claws. Other than that fantastic=D

[@DSKSeattle]

This is definitely a Dungeness crab and way better quality than what you can import.

[@bananasiong]

6:30 lmao😂

[@johnnypham2850]

I WANT SOME

[@dgao]

That's no mud crab, definitely looks like a dungeness crab 🦀

[@PWCDN]

yeah I don't think we can get mud crabs here in North America.

[@ng3nx]

It’s a Dungeness Crab.

[@joycewilson3443]

I live in Oregon. I know my Dungeness crabs. Eat them all year round. ❤

[@lindaalaureano]

It doesn't matter what crab is used .

[@Konfucius88]

I wish we can get mud crabs here. Those are so much sweeter and meaty. Superior than both Dungeness and blue crabs. I do prefer blue crabs even if they’re not as meaty, they are definitely superior in taste.

[@shirleylau9868]

This is the only way to prepare crab in my opinion. The sauce is so good…We always crack the legs (especially the claws) with the dull side of the cleaver. It helps in getting the sauce into the “meat”.

[@eleganthobbit6348]

Can anyone tell me? I have frozen blue crabs that I would love to use for this recipe. Do I have to defrost them first? I know, this might sound like a dumb question but I have never cooked crab before and I've seen some recipes that use the crab straight from frozen and others that thaw it first. Thanks so much!

[@spooner454]

Lol Dungeness crab, it's the best

[@henrymok8740]

The crab your dad cooked is a North American Dungeness Crab, not a mud (green) crab. Dungeness Crab has less meat than mud crab, it’s meat isn’t as sweet either.

[@CarreraMartinez-f1z]

is the sauce for only 1 serving of crab or 2?

[@AliceLee-rj2ew]

YUM. Did Cam try any?

[@MadeWithLau]

Nooo he's been pretty picky these days!

[@ly446]

Thanks a lot 👍👍👍🙏🙏🙏🙏刘大厨过料

[@MadeWithLau]

非常感謝您的支持！老劉祝福您和家人平安健康快樂！

[@simonliu-uw7tl]

葱姜换成黑胡椒，就是黑胡椒蟹。葱姜换成青红椒丝和蒜蓉，就是避风塘炒蟹。

[@suzannalaw8077]

Please can your next video be Crispy Roast Pork or Siu Yuk?

[@maxif8726]

一如既往嘅卓越示范。

[@MadeWithLau]

好多謝您嘅支持！老劉祝福您闔家平安健康！幸福快樂！

[@jiaruiwang9989]

正啊！

[@allisongrattidge4154]

Love this cooking, have tried many of your recipes but there are so many ads. I know, this is needed but its too much.

[@jaycelai4248]

真係好手勢

[@MadeWithLau]

感恩有您嘅支持！老劉祝福您與家人健康快樂！

[@Diane1616]

Wonder if shrimp could be substituted

[@SuperHenryLiu]

So, I like to eat this dish... but never thought how tough to see live crab get cut up like that. Gonna have to stick to cut up crabs or shrimp instead.

[@waterjade4198]

I can find frozen crab at my local Asian market. Maybe you can give that a try instead?

[@miamiwong687]

My wife’s favourite dish, thanks for sharing Uncle Lau.

[@neutral6941]

It looks delicious.

[@Paul_Sleeping]

It really is. We always order this at Chinese restaurants whenever it is available. What you will get is flavors. Lots of them. Now I know how to make one myself if I'm inclined to try.

[@dennisleung251]

Bay Area - definitely Dungeness crab.

[@samtan4729]

Ginger scallion lobster! Recipe please.

[@ric5683]

Same just add lobster.

[@cdawg_sf]

Cam lost his seat at the table. Poor guy.