Steamed Large Red Crab
A classic Cantonese seafood specialty, steamed to preserve the crab's natural sweetness. The crab roe and meat are arranged separately in a fan shape.
Ingredients
Crab (extract roe after killing)
3 approx 1000g
Ginger
5 slices
Ginger paste (seasoning)
1 tbsp
Zhejiang vinegar (seasoning, dipping sauce)
1 tbsp
Peanut oil (seasoning, partially used to mix with crab roe)
1 tbsp
Scallion stalks
2
Fine salt
3 tsp
Sesame oil (seasoning)
1 tsp
Instructions
1
Crab preparation
Kill the crab, extract the roe, place in a bowl, and mix with 0.5 tbsp of oil. Remove the upper joints of the crab claws and arrange them on a plate. Place the claws attached to the body on both ends, forming two fan shapes (one end of the crab body facing outward, the claw ends facing inward).
2
Plating and steaming
Place the 4 front sections of the crab claws on top of the crab legs, then place the remaining 2 sections on top of those 4. Drizzle 0.5 tbsp of oil over them, then add fine salt, ginger slices, and scallion stalks. Place the crab shells face down around the edges, then steam in a steamer until cooked through.
