Crab Meat Lion’S Head – Shanghai

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Servings: 1 Difficulty: Intermediate
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Juicy pork and crab meatballs braised in a savory soy-ginger broth with crisp vegetables
Crab Meat Lion's Head - Shanghai recipe image

This classic Shanghai-style Lion’s Head dish elevates the humble meatball by folding delicate crab meat into rich ground pork, creating a tender, succulent texture that melts in your mouth. The large meatballs are lightly seared to develop a golden crust, then gently simmered in a fragrant broth infused with ginger, scallions, and sherry. This combination of seafood and pork offers a complex, savory depth of flavor that is both comforting and elegant. Served alongside crisp celery or Chinese cabbage, it provides a perfect balance of textures. Ideal for a special weeknight dinner or a festive family gathering, this dish brings authentic home-style Chinese cooking to your table with minimal effort and maximum reward.

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Crab Meat Lion’S Head – Shanghai

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 1 Calories: 307.8

Description

This classic Shanghai-style Lion's Head dish elevates the humble meatball by folding delicate crab meat into rich ground pork, creating a tender, succulent texture that melts in your mouth. The large meatballs are lightly seared to develop a golden crust, then gently simmered in a fragrant broth infused with ginger, scallions, and sherry. This combination of seafood and pork offers a complex, savory depth of flavor that is both comforting and elegant. Served alongside crisp celery or Chinese cabbage, it provides a perfect balance of textures. Ideal for a special weeknight dinner or a festive family gathering, this dish brings authentic home-style Chinese cooking to your table with minimal effort and maximum reward.

Ingredients

Directions

  1. Cut celery or Chinese cabbage into 2-inch segments and set aside.
  2. In a large bowl, mix ground pork, crab meat, 2 eggs, 2 tsp sherry, 1 tsp salt, 1 tbsp cornstarch, black pepper, 2 chopped scallions, 1 tbsp minced ginger, and 1 tbsp light soy sauce.
  3. Gently form the mixture into 5 large meatballs, ensuring not to overwork the meat to keep it tender.
  4. Heat 3 teaspoons of oil in a large skillet or wok over medium-high heat.
  5. Fry the meatballs until browned on all sides, approximately 8 minutes, turning carefully.
  6. Add enough broth or water to come halfway up the meatballs, then cover and simmer for 15 minutes.
  7. Add the celery or Chinese cabbage to the pan and continue simmering until the vegetables are done but still crisp.
  8. Mix 1 tbsp cornstarch with 3 tablespoons of water to create a slurry.
  9. Stir the cornstarch slurry into the pan to thicken the sauce, then serve immediately.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 307.8kcal
% Daily Value *
Total Fat 19.6g31%
Saturated Fat 6.2g31%
Cholesterol 90.8mg31%
Sodium 70.4mg3%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 30.6g62%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: shanghai, lion's head, crab meat, pork meatballs, chinese cuisine, braised, seafood, ginger, scallions, sherry, soy sauce, comfort food, meatball recipe, celery, chinese cabbage, dinner, asian cooking, protein, homestyle, simmer
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