Last Updated on October 18, 2026 by Simon Fan
Across Asia, crab is often cooked in bold, richly flavored sauces—from Singapore’s sweet and spicy tomato-chili sauce to the fragrant coconut curries of Malaysia and Indonesia and Vietnam’s tangy tamarind glaze. Eating crab prepared this way is delightfully messy and deeply satisfying. Steamed rice or warm bread waits nearby, ready to soak up every last drop of the luxurious sauce.
In Chaoshan (潮汕), one of Guangdong Province’s foremost culinary destinations, cooks often pair fresh crab with shacha sauce (沙茶酱), creating a dish with an intensely savory aroma and deep umami flavor. To learn more about shacha sauce and the dishes where it shines, see my posts here and here.
Inspired by Chaoshan-style shacha crab, my version includes cellophane noodles, which eagerly absorb the rich, savory sauce. Although raw crab can be stir-fried directly, I prefer to steam it first. This gently sets the delicate meat and preserves the roe of female crabs or milt (“cream”) of male crabs before everything is finished in the fragrant shacha sauce.
Use whichever variety of crab is the freshest and most readily available. If you live on the East Coast in the US, blue crabs are an excellent choice, especially at the height of their fall season.
Crab and cellophane noodles in shacha sauce
Serves 2 to 3
Ingredients
6 medium live blue crabs, about 900 g in total
80 g cellophane noodles, rehydrated in boiling water for about 10 minutes or in cold water for 30 minutes
2 tablespoons vegetable oil
2 scallions, cut into sections about 2 to 3 cm long
5 cm piece ginger, sliced
2 garlic gloves, sliced
1 tablespoon Shaoxing wine
3 tablespoons shacha sauce
1½ cups water
4 teaspoons soy sauce
1 teaspoon Zhenjiang vinegar
¼ teaspoon sugar
⅛ ground white pepper
1 scallion, thinly sliced
Directions
- Before cooking, place the crabs in a large bowl of ice water or in the freezer for about 15 minutes, until they become dormant. Working with one chilled crab at a time, place it belly-side up on a cutting board. Lift the abdominal flap, then use a sharp knife to pierce the center of the underside and kill the crab instantly. Transfer the crabs to a steamer and steam over high heat until just cooked, about 10 minutes.
- Remove the crabs from the steamer and let them cool until they are comfortable to handle. Working with one crab at a time, remove the flap, then pull the top shell away from the body. Pour any juices into a bowl and scoop up the roe or milt and reserve them. Remove and discard the gills, then cut the body in half. Using kitchen shears, trim away the pointed tips of the legs, which contain little meat.
- Drain the rehydrated cellophane noodles, and cut them in half with kitchen shears.
- Heat a wok or skillet over high heat until hot, then swirl in the oil. When the oil begins to shimmer, add the scallions, ginger, and garlic and stir-fry until fragrant, about 30 seconds. Reduce the heat to low, add the Shaoxing wine and shacha sauce, and stir for another 30 seconds. Add the water, soy sauce, vinegar, sugar, and pepper. Increase the heat to high and stir to combine.
- When the mixture comes to a boil, add the crab and cook for 1 minute. Add the noodles and cook for about 1 more minute, stirring gently, until they’re heated through and flavorful. If the mixture becomes too dry, add a little more water. Taste and adjust the seasoning as needed.
- Garnish with the sliced scallion and serve right away.
