Grilled Crab with Bean Sprout Stir-Fry
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes absolutely restaurant quality. Grilled crab with bean sprout stir fry combines sweet, smoky crab claws with a vibrant, ginger infused vegetable medley that's loaded with antioxidants. Bean sprouts are incredibly nutritious, packed with vitamins and enzymes that support digestion, and they're so affordable too. The best part? Most of the prep is just chopping, and then you're mostly just cooking. It's impressive enough to serve guests but simple enough that you'll find yourself making it again and again.
Ella x
Ingredients
- 8fresh crab claws(cleaned and pat dry)
- 946 mlfresh bean sprouts(rinsed and drained)
- 5garlic cloves(minced)
- 2 tablespoonsfresh ginger(grated)
- 3 tablespoonssoy sauce
- 2 tablespoonssesame oil
- 1 tablespoonrice vinegar
- 1 tablespoonhoney
- 2 tablespoonsvegetable oil(for grilling)
- 2shallots(thinly sliced)
- 3green onions(chopped)
- 1 tablespoonsesame seeds(toasted)
Detail level
Instructions
- 1
Preheat your grill to medium-high heat, around 400°F. Brush the grill grates with oil to prevent sticking.
Tip: Clean grill grates prevent the crab from sticking and create better char marks.
- 2
In a small bowl, whisk together soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger to create the glaze.
Tip: Prepare the glaze ahead of time so it's ready when the crab hits the grill.
- 3
Brush the crab claws generously with vegetable oil and season lightly with salt and pepper. Place on the preheated grill and cook for 4-5 minutes per side, basting with the glaze during the last 2 minutes of cooking.
Tip: Don't move the crab around too much; let it develop a nice caramelized crust.
- 4
While the crab grills, heat a wok or large skillet over high heat. Add 1 tablespoon of vegetable oil and sauté the sliced shallots until golden and crispy, about 2-3 minutes. Remove with a slotted spoon and set aside.
Tip: Crispy shallots add wonderful texture and flavor to the bean sprouts.
- 5
In the same wok, add the bean sprouts and stir-fry for 2-3 minutes until they're tender-crisp and lightly heated through. Don't overcook or they'll become mushy.
Tip: Bean sprouts cook very quickly, so keep the heat high and keep them moving.
- 6
Toss the stir-fried bean sprouts with the remaining garlic and ginger, then season with a pinch of salt and white pepper. Drizzle with sesame oil and top with crispy shallots.
Tip: Sesame oil is aromatic and should be added at the end to preserve its flavor.
- 7
Transfer the grilled crab claws to a serving platter and arrange the bean sprout mixture alongside. Garnish everything with green onions and toasted sesame seeds.
Tip: Present the crab and bean sprouts together for an impressive plated dish.
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