Photo by Farideh Sadeghin
Servings: 8
Prep time: 10 minutes
Total time: 2 ½ hoursfor the congee:
2 garlic cloves, minced
1 (1-inch) piece ginger, peeled and minced
2 cups|400 grams white rice (jasmine or medium grain)
1 tablespoon fish sauce
1 tablespoon soy sauce
celery salt, to taste
white pepper, to taste
1 bunch scallions, thinly sliced (whites and green parts separated)
1 bunch cilantro, roughly chopped
10 wonton skins, cut into ¼-inch pieces
2 tablespoons Old Bayfor the crab butter:
3 medium Maryland blue crabs
1 pound|453 grams unsalted butter
Prep time: 10 minutes
Total time: 2 ½ hours
Ingredients
2 garlic cloves, minced
1 (1-inch) piece ginger, peeled and minced
2 cups|400 grams white rice (jasmine or medium grain)
1 tablespoon fish sauce
1 tablespoon soy sauce
celery salt, to taste
white pepper, to taste
1 bunch scallions, thinly sliced (whites and green parts separated)
1 bunch cilantro, roughly chopped
10 wonton skins, cut into ¼-inch pieces
2 tablespoons Old Bayfor the crab butter:
3 medium Maryland blue crabs
1 pound|453 grams unsalted butter
Directions
- Make the congee: Heat 2 tablespoons of the oil in a large saucepan over medium. Add the garlic and ginger and cook until soft, about 2 minutes. Add the rice and cook, stirring, until shiny, 1 minute. Cover with 14 cups|3312 ml of water and bring to a boil. Reduce the heat to maintain a low simmer and cook, stirring occasionally, for 2 hours. You may need to add a bit more water to get it to the consistency you desire. Stir in the fish sauce, soy sauce, scallion whites, celery salt, and pepper.
- Meanwhile, make the crab butter. Steam the crabs in a saucepan for 14 minutes. Transfer to an ice bath to cool, then drain. Pick the meat from the crabs and refrigerate until ready to use.
- Heat the oven to 300°F. Smash the crab shells into small pieces and place in a baking dish with the butter. Roast for 25 to 30 minutes. Let sit for 5 minute, then strain, discarding the crab shells.
- Heat the remaining oil in a small saucepan over medium-high. Add the wontons and cook until golden, 2 to 3 minutes. Using a slotted spoon, transfer the wontons to a paper towel-lined plate and cool slightly, then toss in a bowl with the Old Bay.
- To serve, divide the congee between bowls. Top with the reserved crab meat, scallion greens, cilantro, and the fried wontons.