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Crispy garlic-crusted typhoon shelter crab is a Hong Kong classic bursting with bold, spicy flavor. A high protein, fresh seafood dish perfect for family celebrations.
Clean and prepare the crab: Remove gills and cut each crab into quarters. Crack claws lightly for easier eating.
Toss crab pieces with Shaoxing wine, 0.5 tsp salt, and white pepper. Coat each piece in a mixture of all-purpose flour and cornstarch for a light crust.
Heat peanut oil to 350°F in a deep wok. Fry crab pieces in batches for 3–4 minutes per side until bright red and just cooked through. Drain well on a rack.
Pour off the oil, leaving 3 tbsp in the wok. Add finely minced garlic and fry over medium-low heat, stirring constantly for 3–4 minutes until golden brown and crisp but not burnt.
Add chopped chilies and scallions to the garlic and sauté for 1 minute. Return fried crab to the wok. Toss rapidly over high heat for 1–2 minutes. Sprinkle with remaining salt and sugar, ensuring every piece is encrusted in the aromatic, crispy mix. Serve immediately.
