🦀 How to Make Huo Pangxie (Live Crab Sichuan Style)

🧆 Ingredients

• 2 live crabs (about 500g total)
• 2 tablespoons chili oil
• 1 tablespoon Sichuan peppercorn oil
• 3 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon sugar
• 1 tablespoon vinegar
• 1 tablespoon sesame seeds
• Salt to taste

🍳 Steps

1. Prepare the Crab:

   • Rinse the live crabs under running water, using a brush to scrub the shell and legs thoroughly to remove any dirt or debris.
   • Place the crabs in the freezer for 20–30 minutes to sedate them for safe handling.
   • Once sedated, remove the top shell, gills, and stomach sac. Rinse the inside well.
   • Cut each crab into quarters, cracking the claws slightly with the back of a knife to help the flavors penetrate.
   • Pat the crab pieces dry with paper towels to reduce splattering during cooking.

2. Make the Sauce:

   • In a bowl, combine chili oil, Sichuan peppercorn oil, minced garlic, minced ginger, soy sauce, Shaoxing wine, vinegar, sugar, and salt.
   • Stir well to blend all the flavors. Adjust the amount of chili oil and peppercorn oil to your preferred spice and numbing level.

3. Cook the Crab:

   • Heat a wok or large skillet over high heat. Add a small amount of oil if needed.
   • Add the crab pieces and stir-fry for 1–2 minutes until the shells turn bright red.
   • Pour in the prepared sauce and toss to coat all the crab pieces evenly.
   • Cover and cook for 3–5 minutes, stirring occasionally, until the crab meat turns opaque and is just cooked through.
   • To check doneness, the crab meat should be white and firm, and the shells should be fully red. Avoid overcooking to keep the meat tender.

4. Finish and Serve:

   • Remove the lid and increase the heat to reduce the sauce slightly if needed.
   • Sprinkle chopped green onions and sesame seeds over the crab.
   • Serve immediately while hot for the best flavor and texture.

Additional Tips

• Always use live, fresh crab for optimal sweetness and texture.
• When cleaning, be careful to remove all gills and the stomach sac, as these are not edible.
• If you are new to handling live crab, wear kitchen gloves for safety.
• Serve with steamed rice to soak up the flavorful sauce.
• Discard any crab that smells off or has a damaged shell.

💡 Tips

• Use fresh live crab for best texture and flavor.
• Adjust chili oil and peppercorn oil for desired spice and numbing effect.
• Cook quickly to preserve crab tenderness.
• Serve immediately for optimal taste.