Gourmet crab congee

Main Dish
2 servings
20 min
40 min
Very Easy


Number of serving: 2
2 cups rice.

1 cup cold water, for soak rice.

1 stalk of coriander leaf, chopped for garnish.

1 spring onion, chopped for garnish.

Pepper to taste.

Low sodium soy sauce to taste.


1 teaspoon fine salt.

1 cup Japanese rice wine.

1 teaspoon MSG.

1/2 cup low sodium soy sauce.

For Bonito Flakes Broth:

2 litre water.

60 g bonito flakes.

40 g dried kelp (konbu), soak until soft.

30 g ginger, crashed.


  • To prepare bonito flakes broth. Bring the water to a boill in a saucepan, pour in bonito flakes, kelp and ginger. Stop the heat immediately.
  • Filter off any foam and allow the bonito flakes to settle on the bottom of the pan. Strain the broth through a fine sieve paper towel. Remove from the heat.
  • Clean crab with a brush. Remove shell and inner organs. Chop off legs and cut the crab into 4 pieces.
  • Soak the rice in a saucepan with 1 cup of cold water overnight or at least 1 hour to get a softer and fluffier texture of rice.
  • Heat the saucepan, add prepared bonito flakes broth and bring to a boil. Add the crabs and reduce to low heat.
  • Continue to simmer until the rice break, thick and smooth. Continue to simmer until the rice break, thick and smooth.
  • Ladle the porridge into a bowl, garnish with coriander, spring onion and pepper before dish out.


Gourmet Crab Congee, photo 1Gourmet Crab Congee, photo 2Gourmet Crab Congee, photo 3Gourmet Crab Congee, photo 4


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