Crab with Chrysanthemum
Chrysanthemum Pair Crab is a traditional Zhejiang artisanal dish, crafted with crab meat, shiitake mushrooms and other ingredients, shaped into crab forms and adorned with chrysanthemum motifs. It boasts an exquisite presentation and tender, fresh crab meat.
Ingredients
Crab meat (cleaned)
150g
MSG (monosodium glutamate)
2g
Hairy crab shells (cooked, rinsed with boiling water)
2
Wet cornstarch (for thickening)
50g
Crab claws (cooked, rinsed with boiling water)
4
Peanut oil
35g
Shaoxing wine
5g
Soaked dried shiitake mushrooms (boiled, then cut into crab leg or chrysanthemum shapes)
4
Tied scallion bundle
2g
Fresh stock
75g
Minced ginger
1g
Chrysanthemum flowers (or carved into chrysanthemum shapes from white radish or carrot)
1-2
Fine salt
2g
Aromatic vinegar (for dipping)
25g
Instructions
1
Step 1
Rinse the cooked crab shells and claws with boiling water and set aside. Boil the soaked dried shiitake mushrooms, then cut them into shapes resembling the crab's 16 legs and chrysanthemum flowers (or carve white radish/carrot into chrysanthemum shapes), and rinse with drinking water.
2
Step 2
Heat a wok over high heat, add oil and heat to about 70% hot. Add the tied scallion bundle, briefly stir-fry, then remove. Add the crab meat and briefly stir-fry, pour in the Shaoxing wine, cover and let it rest briefly to remove the fishy smell. Immediately add the minced ginger, fine salt, MSG, and fresh stock. Once it comes to a boil, simmer briefly, then thicken with the wet cornstarch, drizzle on a little cooked oil, and transfer to both sides of a serving plate. Set the crab shells on top and arrange the crab legs.
