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Crab Meat with Green Beans

Crab meat sautéed with green beans, seasoned with rice wine, soy sauce, and cornstarch.

From the Recipes Wiki (Fandom) · 4 ingredients
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Why it works: Crab and corn work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 38 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Crab Meat with Green Beans

Time5 minutes

Ingredients

Directions

Prepare the crab and beans

  1. Scrub fresh red crabs with a brush to clean them.

  2. Steam the crabs for 5 minutes in boiling salted water.

  3. Break the shells and remove the meat.

  4. Sprinkle the crab meat with rice wine.

  5. Parboil green beans in salted boiling water for 2 minutes.

  6. Cut the green beans diagonally.

Fry the crab

  1. Beat the egg.

  2. Add a dash of salt to the egg.

  3. Mix the egg with the crab meat.

  4. Preheat corn oil in a frying pan.

  5. Pour 2 tablespoons of corn oil into the pan.

  6. Fry the crab meat slowly.

Make the sauce and serve

  1. Mix the oil, rice wine, and soy sauce in the pan.

  2. Saute the green beans in this sauce.

  3. Add beef broth to the green beans.

  4. Season the green beans with salt, sugar, and pepper.

  5. Dissolve 1 tablespoon of cornstarch in 2 tablespoons of water.

  6. Add the cornstarch mixture to the green bean mixture.

  7. Stir for 1 minute until it thickens.

  8. Place the fried crab meat on a serving dish.

  9. Pour the sauce over the crab meat.

Nutrition, whole recipe (rough)

483Calories
32 gProtein
8 gFat
63 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Crab100g cooked97
Egg1 large egg (50g)78
Corn Oil1/2 cup kernels (82g)77
Wine2 tbsp cooking wine (30ml)25

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Crab + corntop 14% of all pairs
    Smell alikemoderate
    Cooked together38 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Crab + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together467 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Rice wine + eggtop 25% of all pairs
    Smell alikemoderate
    Cooked together87 recipes

    Shared aroma: 2-heptenal (green).

  4. Egg + corntop 26% of all pairs
    Smell alikemoderate
    Cooked together7,484 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Rice wine + corntop 28% of all pairs
    Smell alikemoderate
    Cooked together34 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Red crabs
Supplies the main protein and the sweet meat at the centre of the dish.
Egg
Binds the crab meat together and sets as it cooks.
Green beans (in the method)
Form the vegetable base that the sauce is cooked with and coats.
Corn oil
Conducts heat for frying the crab meat and carries flavour into the sauce.
Rice wine
Adds aroma and helps mellow the taste of the crab.

The step that matters

Stir the cornstarch mixture in while the sauce is hot. Starch thickens a sauce only when it is heated and stirred, so the mixture should be added to the hot pan and stirred steadily. Without stirring, the starch can clump and the sauce stays thin or grainy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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