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How to Make Braised Crab Pot

Braised Crab Pot is a savory, sauce-rich dish featuring live crabs as the star ingredient, paired with tender potatoes and chewy rice cakes. A secret sauce is slow-simmered to allow the crab meat to fully absorb the rich broth, resulting in a fresh, slightly sweet and spicy flavor. The sauce is absolutely perfect for mixing with rice! Rich in high-quality protein and trace elements, it’s ideal for sharing with friends at gatherings!

Estimated Cooking Difficulty: ★★★★

Essential Ingredients and Tools

  • Live Crab (Recommended priority from high to low: Myanmar Black Crab, Mud Crab, Swimming Crab, Hairy Crab)
  • Shrimp (Optional)
  • Potato
  • Rice Cake (Hard rice cake recommended; fresh rice cake also works)
  • Onion
  • Garlic
  • Ginger
  • Dried Chili Peppers
  • Green Bell Pepper
  • Red Bell Pepper
  • Oyster Sauce
  • Seafood Sauce (Optional)
  • Soybean Paste (Optional)
  • Sweet Bean Sauce (or BBQ Sauce, Optional)
  • Tomato Sauce (If unavailable, squeeze half a tomato and mash it)
  • Starch (Corn starch or potato starch)
  • Rock Sugar
  • Chicken Powder
  • White Pepper Powder
  • Cooking Wine (Yellow wine can be used as a substitute)
  • Light Soy Sauce
  • Dark Soy Sauce
  • Beer
  • Water

Calculations

Determine how many portions you want to make before each preparation. One portion is sufficient for 3-4 people.

Per portion:

  • Crab 500 g
  • Shrimp 200 g
  • Potato 450 g
  • Rice Cake 200 g
  • Onion 100 g
  • Garlic 20 g (Add 10 g if shrimp is used)
  • Ginger 15 g
  • Dried Chili Peppers 5 g
  • Green Bell Pepper 30 g
  • Red Bell Pepper 30 g
  • Oyster Sauce 20 g
  • Cooking Oil 30-50 ml (Add 10 ml if shrimp is used; an additional 500 mL is needed for frying)
  • Seafood Sauce 15 g (Substitute: 12 g Oyster Sauce + 3 g White Sugar)
  • Soybean Paste 15 g (Substitute: 12 ml Light Soy Sauce + 2 ml Dark Soy Sauce + 1 g White Sugar)
  • Sweet Bean Sauce 10 g (Substitute: 5.5 g White Sugar + 4 ml Light Soy Sauce + 0.5 ml Dark Soy Sauce)
  • Tomato Sauce 10 g
  • Starch 40 g
  • Rock Sugar 10 g
  • Chicken Powder 3 g
  • White Pepper Powder 2 g (Add 1 g if shrimp is used)
  • Cooking Wine 15 ml
  • Light Soy Sauce 20 ml
  • Dark Soy Sauce 5 ml
  • Beer 200 ml (Add 50-100 ml if shrimp is used)
  • Water 800 ml (Add 200 ml if shrimp is used)

Instructions

  • Cut the potatoes into 3 cm cubes, slice the green and red bell peppers into 4 cm diamond-shaped pieces, cut the onions into 3 cm wide crescent-shaped slices, and slice the rice cakes into 1 cm thick pieces.
  • Cut the crab into 50-80 g chunks, coat them lightly with starch, and deep-fry in oil at 180 °C for 1 minute before removing.
  • Heat oil in a pan, stir-fry garlic, ginger, and dried chilies until fragrant, then add all sauces and rock sugar. Cook over low heat until red oil appears, being careful not to burn the bottom.
  • Add the crab, potatoes, beer, and water. Bring to a boil, then reduce to low heat and simmer for 12 minutes.
  • Add the rice cakes and green and red bell peppers. Increase the heat to reduce the sauce until it coats the ingredients. Finish by sprinkling with white pepper powder.

Additional Notes

  • It is recommended to freeze the crab for 20 minutes to stun it (do not freeze it solid), or insert chopsticks into its mouthparts to damage its nervous system.
  • If using frozen crab, fully thawing it may cause the legs to fall off and result in meat loss. It is recommended to partially thaw the crab, coat it with flour, and deep-fry for an extended time of 2 minutes.
  • If your stove has low power, the oil temperature may drop rapidly when ingredients are added. It is recommended to preheat the oil to 200 °C and fry in multiple batches.
  • Be sure to remove the crab stomach (triangular sac), crab gills, and crab heart (hexagonal white piece).
  • Ensure the crab coated in starch is thoroughly dried before frying, as hot oil can splatter upon contact with water.
  • Dead crabs must not be used (except for those bought frozen, but do not use them if they have been thawed and not used promptly).
  • Do not consume with persimmons or strong tea.
  • Patients with gout should consume with caution.
  • After slicing the rice cakes, soak them in cold water. Rinse them before cooking to prevent sticking. Place them on top of the dish when cooking; if they sink to the bottom, they are more likely to burn.
  • If you are bitten by a crab or suffer a burn, rinse the area with cold water for 15 minutes. Seek medical attention immediately if the injury is severe. If the wound is deep, medical attention is essential.

If you encounter any issues or have suggestions for process improvements while following this guide, please submit an Issue or Pull request.