Roasted Crab with Bamboo Shoot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This roasted crab with bamboo shoot dish is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you've been cooking all day. Fresh bamboo shoots are wonderful for you too, packed with fiber and incredibly low in calories, so you can feel good about what you're eating. The best part? Everything roasts together in one pan, which means minimal cleanup and maximum flavor. The garlic and ginger create this aromatic base that infuses the tender crab meat beautifully, while the soy and oyster sauce bring that savory depth we all crave. It's simple, impressive, and genuinely delicious.
Ella x
Ingredients
- 2live crabs(about 1.5 lbs each, cleaned and halved)
- 355 mlfresh bamboo shoots(sliced into thin strips)
- 6garlic cloves(minced)
- 3 tablespoonsfresh ginger(julienned)
- 4 tablespoonssoy sauce
- 2 tablespoonsoyster sauce
- 2 tablespoonssesame oil
- 3 tablespoonsvegetable oil
- 4spring onions(cut into 2-inch pieces)
- 1red chili(sliced, optional for heat)
- 118 mlchicken stock
- 1 tablespooncornstarch
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Pat the crab pieces dry with paper towels to ensure they roast evenly and achieve a golden exterior.
Tip: Dry crabs are essential for achieving a crispy, caramelized surface during roasting.
- 2
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat. Working in batches, sear the crab pieces for 2-3 minutes on each side until they turn bright red-orange, then transfer to a roasting pan.
Tip: Searing the crab first adds depth of flavor and creates a protective crust.
- 3
In the same wok, add the remaining tablespoon of oil and stir-fry the bamboo shoots for 3-4 minutes until they develop a slight color. Add minced garlic and julienned ginger, cooking for another minute until fragrant.
Tip: Don't overcook the bamboo shoots—they should remain slightly crisp and tender.
- 4
Pour in the soy sauce, oyster sauce, and chicken stock. Stir well to combine, then add the roasted crab pieces back to the wok with the spring onions and chili if using.
Tip: The sauce will coat everything beautifully and add umami depth to the dish.
- 5
Transfer the entire mixture to the roasting pan and place in the preheated oven for 12-15 minutes until the crab is cooked through and the flavors have melded.
Tip: The crab is ready when the flesh is opaque and easily separates from the shell.
- 6
Mix the cornstarch with 2 tablespoons of water to create a slurry. Remove the roasting pan from the oven and drizzle the sesame oil over the crab and bamboo shoots.
Tip: Sesame oil adds a finishing aromatic touch—use quality oil for best results.
- 7
Pour the cornstarch slurry into the pan and gently toss everything together. Return to the oven for 2-3 minutes until the sauce thickens slightly and coats all ingredients beautifully.
Tip: The sauce should coat the crab and vegetables with a glossy finish.
- 8
Garnish with additional fresh spring onions and serve immediately while hot, with steamed rice on the side to soak up the delicious sauce.
Tip: This dish is best enjoyed fresh from the oven when the crab is at its most tender and juicy.
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