Congee Dungeness (whole Crab) Recipe
Recipe information
Make Congee Dungeness (whole Crab) in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Crab Prep & Stock
Congee Base
Finish & Serve
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.
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