Spicy Crab Dry Pot
香辣蟹 · xiāng là xiè
Every Lunar New Year, Grandma Li in Chongqing would crack live crabs herself—blue swimming crabs from the Yangtze estuary—and stir-fry them with aged doubanjiang and hand-toasted Sichuan peppercorns. She taught me to listen for the ‘crackle-hiss’ when spices hit hot oil—it meant the wok was ready.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- blue swimming crab or Dungeness crab, cleaned and cut into 6–8 pieces (legs cracked)青蟹或珍宝蟹（洗净切块，腿骨拍裂）🛒 local400 g
- Sichuan doubanjiang (fermented broad-bean chili paste)郫县豆瓣酱🏮 asian25 g
- Sichuan peppercorns, toasted and coarsely ground花椒（焙香后粗磨）🏮 asian3 g
- dried red chilies, stemmed and broken干红辣椒（去梗掰段）🏮 asian8 g
- light soy sauce生抽🏮 asian15 ml
- Shaoxing wine绍兴酒🏮 asian20 ml
blue swimming crab or Dungeness crab, cleaned and cut into 6–8 pieces (legs cracked): Frozen pre-cooked crab works—thaw fully and pat dry. Avoid imitation crab.
dried red chilies, stemmed and broken: Substitute crushed red pepper (5 g / 1 tsp), reduce by ⅓ if sensitive to heat.
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Instructions
1Bring a pot of salted water (1 L) to boil. Add crab pieces and par-boil 2 minutes. Drain, rinse under cold water, and pat *very* dry.
焯水定型，擦干防溅
2Heat 40 ml (2½ tbsp) neutral oil in a wok over medium heat. Add Sichuan peppercorns and dried chilies. Toast 45 seconds until fragrant and chilies darken slightly.
小火焙香
🔍 Look for Medium heat 45 秒 · 45 secondsVisual: 辣椒转砖红色；花椒微膨，散发柑橘清香Chilies deepen to brick-red; peppercorns puff slightly and release citrusy aroma
You know it's right when: 升腾辛香蒸汽，无烟无焦苦味Aromatic steam rises—no smoke or bitter smell
3Push aromatics to the side. Add doubanjiang to center and stir-fry 1 minute until oil turns red and paste thickens slightly.
酱料单独煸透
🔍 Look for Medium heat 1 分钟 · 1 minuteVisual: 酱周析出红油，酱体表面油亮、成团不散Red oil separates around edges of paste; surface looks glossy and cohesive
You know it's right when: 气味由生豆腥转为醇厚酱香Fragrance shifts from raw bean to deep, savory umami
4Return crab to wok. Add light soy sauce and Shaoxing wine. Toss over medium-high heat for 2 minutes, pressing gently to coat all surfaces.
压炒入味
5Reduce heat to medium-low. Cover and steam-braise 3 minutes. Uncover, increase heat to high, and stir-fry 1 more minute until sauce is nearly absorbed and crab glistens.
先焖后收
🔍 Look for 共4分钟（焖3分+收1分） · 4 minutes total (3 covered + 1 uncovered)Visual: 蟹块泛琥珀光泽，酱汁仅薄附于缝隙间Crab pieces glisten with a lacquered sheen; minimal sauce clings to crevices
You know it's right when: 蟹边微脆，辛香更浓Edges of crab begin to crisp slightly; aroma intensifies
Tips
- · Crab shells soften beautifully with this method—no need for heavy cleavers or pre-cracking beyond legs.
- · Toasting Sichuan peppercorns unlocks their numbing citrus oils; never skip this step.
- · If using frozen crab, add 30 seconds to the par-boil time to ensure thorough heating.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
Can I skip Shaoxing wine? What's the substitute?
Dry sherry is the closest 1:1 swap (fidelity ~80%). No sherry? Use a splash of white wine plus a little water, or just skip it and add a tiny extra pinch of sugar — the wine's job is depth and removing meat's gamey notes, and a good marinade covers most of it.
Source: HǎoWèi substitution engine
It's too spicy. How do I tone it down?
Add a dairy element (a swirl of yogurt, milk, or a spoon of peanut butter) — dairy fat binds the capsaicin. Sugar or honey also helps balance heat. For next time: remove chili seeds (they hold most heat) or halve the dried chilies and add chili oil at the table instead.
Source: HǎoWèi flavor guide
I can't find Sichuan peppercorns. What do I use?
Honestly, there is no true substitute — the numbing (má) sensation is unique. Best local approximation: 1/2 tsp black pepper + a little citrus zest for warmth and brightness. If you cook Sichuan food regularly, buy them online; they keep for months in an airtight jar.
Source: HǎoWèi substitution engine
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