Chinese: Crab Meat Lion’S Head – Shanghai

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Servings: 4 Difficulty: Intermediate
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Juicy pork and crab meatballs simmered in a savory broth with crisp vegetables
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These Shanghai-style Lion’s Head meatballs are a comforting classic, featuring tender ground pork enriched with sweet, delicate crab meat. The mixture is bound with egg and aromatics like ginger, scallions, and sherry, then formed into large, pillowy balls. They are gently browned before being simmered in a light, savory broth until melt-in-your-mouth tender. Served with crisp celery or Chinese cabbage and thickened with a touch of cornstarch, this dish offers a beautiful balance of textures and deep umami flavors. It is an elegant yet home-style meal perfect for sharing, bringing the warmth of traditional Chinese home cooking to your table without requiring complex techniques or hard-to-find ingredients.

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Chinese: Crab Meat Lion’S Head – Shanghai

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 307.8

Description

These Shanghai-style Lion's Head meatballs are a comforting classic, featuring tender ground pork enriched with sweet, delicate crab meat. The mixture is bound with egg and aromatics like ginger, scallions, and sherry, then formed into large, pillowy balls. They are gently browned before being simmered in a light, savory broth until melt-in-your-mouth tender. Served with crisp celery or Chinese cabbage and thickened with a touch of cornstarch, this dish offers a beautiful balance of textures and deep umami flavors. It is an elegant yet home-style meal perfect for sharing, bringing the warmth of traditional Chinese home cooking to your table without requiring complex techniques or hard-to-find ingredients.

Ingredients

Directions

  1. Cut celery or Chinese cabbage into 2-inch segments and set aside.
  2. In a large bowl, combine ground pork, crab meat, 2 eggs, 2 teaspoons sherry, 1 teaspoon salt, 1 tablespoon cornstarch, black pepper, 2 chopped scallions, 1 tablespoon minced ginger, and 1 tablespoon light soy sauce.
  3. Mix ingredients thoroughly until well combined, then form the mixture into 5 large meatballs.
  4. Heat oil in a large skillet or wok over medium-high heat.
  5. Fry the meatballs until browned on all sides, approximately 8 minutes.
  6. Add enough broth to almost cover the meatballs, then cover the pan.
  7. Reduce heat and simmer for 15 minutes until meatballs are cooked through.
  8. Add the celery or Chinese cabbage segments to the broth.
  9. Continue cooking until the vegetables are tender-crisp.
  10. Mix 1 tablespoon cornstarch with 3 tablespoons water to create a slurry.
  11. Stir the cornstarch slurry into the simmering broth to thicken it slightly.
  12. Serve hot, spooning the thickened broth and vegetables over the meatballs.

Nutrition Facts

Servings 4

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: chinese, crab, lion's head, meatballs, pork, shanghai, simmered, savory, comfort food, seafood, ginger, scallions, broth, dinner, traditional
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