Ginger Scallion Crab | Hong Kong Style

A savory, succulent and delicate free dinner fresh from Bodega Bay, Sonoma. A simple sound of nature that pleasantly filled our dinner last night.

We drove 3 hours to the bay just to cool off from 112°F heatwaves, we did not mean to purposely catch crabs. But who will refuse if these crabs just came out from the sand waiting for us to get them. So my husband caught 3 of them.

I love to cook this way because it has delicate tastes to the crab with very basic ingredients and seasoning.

Let's start work, ready with 2 cloves cracked fresh garlic, long cut of bunch scallions, some cilantro, two cracked fresh gingers thumb size, chili that's optional, salt, olive oil and 1 egg also optional. And of course some fresh crabs.

Add the garlic and ginger into the hot oil until fragrance then add the crab along with 1 cup of water,chili and some salt, let it cook with lid on. Stir in beaten egg, and last add the scallions and cilantro.

I promise, this traditional Hong Kong style is superb and transcendently extraordinary.