Egg White Stuffed Crab
Crab meat and crab roe are stir-fried with various ingredients to make a filling, packed into crab shells, topped with fish paste and whipped egg white, and steamed.
Ingredients
Live crab (washed, steamed, meat and roe removed)
12 pieces
Pork, fatty and lean (diced)
80g
Soaked dried shiitake mushrooms (diced)
50g
Fine salt
6g
Winter bamboo shoots (diced)
50g
Soy sauce
5g
Shrimp meat (diced)
50g
Red vinegar
5g
White pepper powder
2g
Shaoxing wine
5g
Sugar
5g
Chicken broth
100g
Chopped scallion
3g
Egg white (beaten into foam)
6g
Shredded ginger
5g
MSG (monosodium glutamate)
2g
Minced ginger
5g
Dry starch
25g
Cooked chicken breast (diced)
150g
Wet starch slurry
25g
Seasoned fish paste
200g
Cooked pork lard (about 75g used)
300g
Minced cooked ham
5g
Instructions
1
Step 1
Wash the live crabs, tie each one individually with fine hemp string, steam in a steamer until cooked, then remove. Use a bamboo skewer to pick out the crab meat and crab roe into a small bowl. Wash the crab shells with warm water, rinse with clean water, and drain. Dice the pork (lean and fat), shiitake mushrooms, winter bamboo shoots, shrimp meat, and cooked chicken breast separately.
2
Step 2
Place a wok over high heat, add 50g of cooked pork lard, minced ginger, and chopped scallion, and stir-fry briefly. Add the crab roe and crab meat and stir-fry together, then add 5g fine salt, soy sauce, 2g MSG, sugar, white pepper powder, and Shaoxing wine. Add the various diced ingredients and cook together to make the crab roe filling.
3
Step 3
Coat the inside of the 12 crab shells with pork lard, then fill with the seasoned crab roe filling. Top with the seasoned fish paste and steam in a steamer until cooked.
4
Step 4
Beat the egg white into a foam, spread it over the seasoned fish paste, sprinkle with minced cooked ham, steam in a steamer for one minute, then remove. Place the steamed stuffed crab on a serving plate.
5
Step 5
Place a wok over high heat, add cooked pork lard and shredded ginger to bloom the aroma, then pour in the chicken broth, fine salt, and MSG. Thicken with a thin starch slurry and pour over the stuffed crab. Serve immediately.
