Chinese · Brunch
Creamy Crab and Ginger Rice Porridge
Shanghainese Crab Congee
Silky rice congee slow-cooked with fresh crab, ginger, and Shaoxing wine until rich and deeply fragrant, a luxurious Shanghainese weekend brunch dish.
$$
15 minsPrep
45 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
420Calories
28gProtein
12gFat
48gCarbs
2gSugar
1gFiber
680mgSodium
85mgChol
Goes well with
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international
Instructions
1
Prep
Rinse 160g jasmine rice and set aside. Clean crab, cut into pieces. Peel and julienne 25g fresh ginger. Finely slice 2 spring onion stalks. Roughly tear 10g coriander. Measure Shaoxing wine, soy sauce, sesame oil, white pepper, and salt.
2
Boil
Combine 1 litre stock and 300ml water in a large pot, bring to boil over high heat. Add rinsed rice, stir once, reduce to medium-low. Simmer 35–40 minutes, stirring every 10 minutes, until rice breaks down into thick silky congee.
3
Simmer
Add crab pieces, ginger, 2 tbsp Shaoxing wine, 1.5 tbsp soy sauce, and 0.5 tsp white pepper to congee. Stir gently, increase heat to medium. Cook 8–10 minutes until crab shells turn bright red and flesh turns opaque.
4
Finish
Remove from heat, stir in 1 tsp sesame oil and 0.25 tsp salt until fully combined and congee is silky.
5
Plate
Ladle congee into deep bowls, top each with spring onion, 20g crispy fried shallots, and coriander. Serve immediately while steaming.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 600g (21 oz) fresh whole crab
- 160g (5.5 oz) jasmine rice
- 1 litre (4 1/4 cup) chicken or fish stock
- 300ml (1 1/4 cup) water
- 25g (0.9 oz) fresh ginger
- 2 tbsp Shaoxing rice wine
- 1.5 tbsp light soy sauce
- 1 tsp sesame oil
- 0.5 tsp white pepper
- 0.25 tsp fine sea salt
- 2 scallions
- 20g (0.7 oz) crispy fried shallots
- 10g (small handful) fresh coriander