Chinese: Crab Meat Lion's Head
Submitted by Darcykmack
Tender pork and crab meatballs braised with crisp Chinese cabbage in savory broth. This classic Lion’s Head recipe brings restaurant-style elegance to your table in 30 minutes.
YIELD
1 servingsPREP
10 minCOOK
20 minREADY
30 minLion’s Head meatballs are pure comfort: plump, tender orbs of pork and sweet crab that practically melt on your tongue.
The name comes from their impressive size and the way Chinese cabbage wilts around them like a lion’s mane.
Ginger and sherry cut through the richness while the braising liquid becomes a silky sauce that begs for steamed rice.
It’s Shanghai soul food at its finest, fancy enough for guests yet simple enough for a weeknight.
Kitchen Tips
- Handle the meatballs gently when forming; you want them tender, not dense
- Don’t skip the browning step - it adds crucial flavor and helps them hold their shape
- Use Chinese (Napa) cabbage if you can find it for authentic texture
Variations
- Add shiitake mushrooms to the broth for earthy depth
- Substitute with pork or seafood stock for richer flavor
- Try with bok choy or baby bok choy instead of celery
Ingredients
Directions
Cut celery/or chinese cabbage into 2-inch segments.
Mix ground pork, crab, eggs, sherry, salt, cornstarch, pepper, scallion, ginger and soy sauce into 5 large meatballs.
Heat oil then fry meat mals until brown, approximately 8 minutes.
Add broth and cover.
Simmer for 15 minutes.
Add celery.
When cabbage is done but crisp, add water cornstarch mixture to thicken.
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