Steamed Crab
A classic Shanghai-style steamed crab dish that preserves the pure, original flavor of the sea, featuring tender crab meat and a bright red shell.
Story
This signature steamed crab dish from Shanghai cuisine celebrates the true essence of fresh seafood. By simply steaming the crab, its natural sweetness and delicate texture are perfectly preserved. The meat emerges tender and succulent, while the shell turns a vivid, glossy red — a hallmark of perfectly cooked crab and a timeless favorite of Shanghai's culinary tradition.
Ingredients
crab (washed with clean water)
1000g
rice wine
15g
minced ginger
30g
soy sauce (cooked)
20g
white sugar
a pinch
MSG
a pinch
sesame oil
15g
black vinegar (served in a separate small bowl)
50g
Instructions
1
Clean the crab
Wash the crab with clean water and place it in a container.
2
Prepare the dipping sauce
Place minced ginger in a small wine cup, add cooked soy sauce, white sugar, MSG, yellow wine, and sesame oil, then mix well. Take another small bowl and set the vinegar aside for later use.
3
Steam
Place the crab in a steamer and steam over fire for 15-20 minutes, until the crab shell turns bright red and the crab meat is cooked through, then remove. Serve with the oil seasoning and vinegar on the side.
