Crab Meat Lion’S Head From Shanghai

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Servings: 1 Difficulty: Intermediate
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Delicate crab-studded pork meatballs simmered in a savory broth with crisp vegetables
Crab Meat Lion's Head From Shanghai recipe image

This classic Shanghai dish elevates the humble pork meatball by folding in sweet, flaky crab meat, creating a tender and luxurious texture. The “Lion’s Head” is a beloved comfort food, known for its rich, savory flavor profile derived from sherry, ginger, and soy sauce. Unlike dry fried meatballs, these are gently browned and then simmered until succulent, allowing the flavors to meld beautifully. Served with crisp celery or Chinese cabbage, it offers a perfect balance of softness and crunch. Ideal for a special family dinner or when you want to impress guests with authentic Chinese home-style cooking.

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Crab Meat Lion’S Head From Shanghai

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

Description

This classic Shanghai dish elevates the humble pork meatball by folding in sweet, flaky crab meat, creating a tender and luxurious texture. The "Lion's Head" is a beloved comfort food, known for its rich, savory flavor profile derived from sherry, ginger, and soy sauce. Unlike dry fried meatballs, these are gently browned and then simmered until succulent, allowing the flavors to meld beautifully. Served with crisp celery or Chinese cabbage, it offers a perfect balance of softness and crunch. Ideal for a special family dinner or when you want to impress guests with authentic Chinese home-style cooking.

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 to taste, 2 chopped scallions, 1 tablespoon minced ginger, and 1 tablespoon light soy sauce.
  3. Mix ingredients thoroughly until well combined, then form into 5 large, uniform meatballs.
  4. Heat oil in a large skillet or wok over medium-high heat.
  5. Fry the meatballs, turning occasionally, until browned on all sides, approximately 8 minutes.
  6. Add enough broth to partially cover the meatballs, then cover the pan.
  7. Reduce heat and simmer for 15 minutes until the pork is cooked through and tender.
  8. Add the prepared celery or Chinese cabbage to the skillet.
  9. Continue simmering until the vegetables are done but still crisp-tender.
  10. Mix 1 tablespoon cornstarch with 3 tablespoons water to create a slurry.
  11. Stir the cornstarch mixture into the skillet 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 head, crab meat, pork meatballs, chinese cuisine, simmered, seafood, comfort food, ginger, scallions, sherry, celery, chinese cabbage, soy sauce, cornstarch, home style, main dish, tender, savory
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