Steamed Hairy Crabs with Ginger and Scallions
A beloved Chinese specialty showcasing fresh hairy crabs steamed to perfection. The gentle cooking method coaxes out the crab's natural sweetness while keeping the delicate meat tender and the roe luxuriously rich.
Story
Hairy crabs reach their peak during autumn months when the meat is plump and the roe is at its most flavorful. This classic steamed preparation has been the preferred method for enjoying this prized delicacy for generations, allowing the pure sweetness of the crab to take center stage.
Ingredients
live hairy crabs
2 (about 400-500g each)
fresh ginger
4-5 slices plus 2 tablespoons grated
green onions
3 stalks
rice vinegar
4 tablespoons
water
for the steamer
Instructions
1
Clean the crabs thoroughly
Give each crab a good scrub with a soft brush, paying extra attention to the legs and underside where debris tends to accumulate. Rinse well under cold running water and set aside.
2
Set up your steamer
Tie the green onion stalks into loose knots and place them in the base of a steamer pot. Add the ginger slices, then pour in water until about an inch deep. Bring to a vigorous boil over high heat.
3
Steam the crabs
Arrange the cleaned crabs on the steaming rack, placing them belly-side up. Cover tightly and steam for 15-18 minutes until the shells turn a bright, inviting orange and the meat turns opaque and white.
4
Make the dipping sauce
While the crabs are cooking, combine the rice vinegar with grated fresh ginger in a small bowl. The tangy, aromatic sauce pairs wonderfully with the sweet crab meat.
5
Serve hot
Remove the crabs from the steamer and serve immediately while still hot. Provide crab cracking tools and the ginger dipping sauce on the side. Crack open the shells to reveal the tender meat and rich, creamy roe inside.
