Steamed Flower Crab
A classic Cantonese-style steamed crab that lets the natural sweetness of fresh flower crab shine through. The crab is arranged upside down on the steamer plate to lock in all those delicious savory juices.
Story
Flower crabs, also known as mud crabs or swimming crabs, have sweet, tender meat that's perfect for steaming. This method is a staple in Cantonese cuisine and takes less than 30 minutes from start to finish.
Ingredients
fresh flower crabs
2 whole (about 400g each)
fresh ginger
4 slices
scallions
3 stalks, cut into 3-inch lengths
garlic cloves
3, lightly smashed
light soy sauce
2 tablespoons
sesame oil
1 teaspoon
Instructions
1
Clean the crabs
Rinse the crabs thoroughly under cold running water. Use a small brush to gently scrub the shell, removing any dirt or debris. Carefully cut off or remove any rubber bands binding the claws.
2
Prepare the steaming setup
Arrange the ginger slices, garlic, and half of the scallions on a steaming plate. Place the crabs on top, shell-side down (belly up). This position keeps the flavorful juices from dripping out during cooking.
3
Steam the crabs
Bring water in a wok or steamer to a vigorous boil. Carefully place the steaming plate inside and cover. Steam for 12-15 minutes until the shells turn bright orange and the meat is cooked through.
4
Make the dipping sauce and serve
While the crabs steam, mix the soy sauce with sesame oil and a splash of hot water. Remove the crabs from the steamer, garnish with remaining scallions, and serve immediately with the dipping sauce.
