Congee Dungeness (whole Crab) Recipe
Make Congee Dungeness (whole Crab) Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Crab Prep & Stock
Congee Base
Finish & Serve
Method
Crab Prep & Stock
- 1
Rinse and boil crab
Rinse the Dungeness crab under cold water. In a large pot, combine 4 cups water with 2 slices ginger, 3 smashed garlic cloves, 1 scallion, and Shaoxing wine. Bring to a boil, add the whole crab, and boil for 8–10 minutes until the shell is bright orange and the meat is opaque.
- 2
Extract meat and concentrate stock
Remove the crab from the pot and let cool enough to handle. Crack the shell and remove the meat, shredding into bite-sized pieces. Strain the stock to remove solids if needed, then add enough fresh water or stock to bring the total liquid back to 8 cups for the congee flavor base. Reserve the stock and meat separately.
Congee Base
- 3
Rinse rice
Rinse Jasmine rice under cold running water until the water runs clear, then drain.
- 4
Cook the congee
In a heavy pot, combine the 8 cups of crab stock (or stock/water blend) with the rinsed rice. Bring to a gentle boil, then reduce to a simmer. Cook, stirring occasionally, for 45–60 minutes until the mixture thickens to a creamy, porridge-like consistency.
- 5
Season
Stir in salt, white pepper, soy sauce, and sesame oil. Adjust seasoning to taste. If the congee thickens too much, loosen with a splash of hot water.
Finish & Serve
- 6
Combine crab meat
Fold the shredded crab meat into the simmering congee and cook for 5–7 minutes to heat through and infuse the flavor.
- 7
Plate and garnish
Ladle the congee into bowls. Garnish with sliced green onions, and offer chili oil or extra soy sauce and sesame seeds on the side. Serve hot.