Rice Cake with Crab

A Chewy Delight Infused with Fresh Seafood Flavor

Crab and rice cakes are iconic staples of Ningbo cuisine.

Typically, this dish is stir-fried, but I prefer to simmer the crab and rice cake in a light broth. This change not only brings out the freshness of the crab but also makes it more tender and savorer. The loofah adds a subtle sweetness and complements the sea flavors. To me, this dish represents the end of summer, when crabs are at their peak, and it brings together the essence of seasonal seafood and local Ningbo traditions.

Servings

Prep Time

Cook Time

Ingredients:

• Crabs: 2, cleaned and cut into pieces (remove the shell, separate claws, legs, and body)

• Loofah Gourds: 2, peeled and sliced into bite-sized pieces

• Rice Cakes: 150g, sliced

• Green Onion: 1/4 stalk, sliced into thin strips

• Ginger: 3 slices, thinly sliced

• Salt: to taste

• Cooking Oil: 1-2 tablespoons

• Cooking wine: 2-3 tablespoons

• Soy Sauce: 1 tablespoon

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Instructions:

1. Preparation

• Clean the Crabs: Wash the crabs thoroughly. Remove the crab shell and separate the claws, legs, and body. Cut the crab body into smaller sections.

• Slice the Vegetables: Peel and cut the loofah gourds into bite-sized pieces. Thinly slice the green onion and ginger.

2. Cooking Process

1）Heat the Pan: In a large pan or wok, heat 1-2 tablespoons of cooking oil over medium heat.

2）Sauté Aromatics: Add the sliced green onion and ginger to the pan. Stir-fry until fragrant, about 1 minute.

3）Cook the Seafood: Add the cleaned crab pieces and clams to the pan. Stir-fry for 2-3 minutes until the crab begins to turn red and the clams start to open.

4）Add Vegetables and Rice Cakes: Add the loofah slices and rice cakes to the pan. Stir everything together for about 1 minute, ensuring the ingredients are well combined.

5）Add Water: Pour in enough water to cover the bottom of the pan without submerging the ingredients completely. This should be about 1/2 to 1 cup of water, depending on your pan size.

6）Simmer: Cover the pan and let it cook for about 3 minutes or until the rice cakes are soft, the loofah is tender, and all the ingredients are cooked through.

3. Season and Serve

• Season: Add salt to taste and stir well.

• Serve: Transfer the dish to a serving plate and enjoy while hot.

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Tips:

• Adjust the amount of water based on your preference for the sauce’s thickness.

• Rice cakes cook quickly, so avoid overcooking them to maintain their chewy texture.