Seven Star Purple Crab
Steam the purple crab until cooked, remove the meat, and fold it into the seasoned egg white mixture in two batches, steaming after each addition. Shape the mixture back into the crab and steam once more until set.
Ingredients
Live purple crabs (washed, steamed, with meat, roe, leg meat, and claw meat extracted)
7
Egg whites (mixed with seasonings)
7
Meat broth
250 g
Refined salt (mentioned in steps, amount not specified in ingredient list)
a pinch
MSG (mentioned in steps, amount not specified in ingredient list)
a pinch
Instructions
1
Preparing the Crab
Rinse the purple crabs and steam until cooked through.
2
First Steaming
Whisk the egg whites with refined salt, MSG, and broth until combined. Pour half of the mixture into a shallow soup plate and steam over high heat for 5 minutes. Arrange the steamed crabs on top of the set egg whites, then pour the remaining egg-white mixture over the crabs and steam for another 3 minutes.
3
Extracting Meat and Shaping
Remove the crabs and carefully extract the crab meat, roe, leg meat, and claw meat. Arrange the pieces back over the egg-white base in their natural crab shape.
4
Second Steaming
Steam over high heat for 5 minutes more, then remove from the steamer and serve immediately.
