Crab and Rice Cake

March 23, 2025 15 Minutes Advanced

Nutritional Information

730 kcal
Calories
38g
Protein
134g
Carbohydrates
32g
Fat
Recipe Hot Dishes
Crab and Rice Cake

Crispy Fried Crab with Rice Cakes is a mouthwatering dish that combines tender crab with chewy rice cakes in a savory, slightly sweet glaze. The crab is expertly cut, coated in mashed sweet potato powder for a crispy texture, and fried to golden perfection. Paired with stir-fried rice cakes, this dish is infused with aromatic ginger and scallions, then simmered in a rich blend of soy sauce and cooking wine for deep umami flavor. A touch of sugar balances the dish, creating a glossy, irresistible coating. Quick frying locks in the crab’s natural sweetness, while the rice cakes soak up the delicious sauce. Perfect for seafood lovers, this recipe delivers a satisfying crunch and bold flavors in every bite. Garnished with fresh scallions, it’s a stunning and delicious meal that’s sure to impress!

Ingredients

Main Ingredients

Secondary Ingredients

Sauce and Seasonings

Instructions

0% Complete
1
Step 1
Wash the crab clean.
Step 1
2
Step 2
Cut the rice cake into long slices.
Step 2
3
Step 3
Prepare ginger slices, scallions and mashed sweet potato powder.
Step 3
4
Step 4
Use a knife to cut the crab from the back (this requires quick action, one cut).
Step 4
5
Step 5
Heat oil in a pot to 50% heat, coat the cut crab with mashed sweet potato powder and put it in the pot.
Step 5
6
Step 6
Fry until the crab changes color and then take it out.
Step 6
7
Step 7
Then fry the rice cake in oil and take it out.
Step 7
8
Step 8
Leave the bottom oil, add ginger slices and stir-fry to bring out the fragrance.
Step 8
9
Step 9
First, put the crab back in the pot and add cooking wine.
Step 9
10
Step 10
Then add the rice cake and soy sauce.
Step 10
11
Step 11
Add boiling water, cover and cook until the crab is cooked.
Step 11
12
Step 12
Open the lid, add sugar, stir-fry evenly until the sauce is dry, then turn off the heat and take it out.
Step 12
13
Step 13
Sprinkle scallions on top and serve.
Step 13

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