Steamed Large Red Crab

Name: Steamed Large Red Crab
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 3 Crab (about 1000g); 5 slices Ginger; 1 tbsp Ginger paste; 1 tbsp Zhejiang vinegar; 1 tbsp Peanut oil (0.5 tbsp for mixing crab roe, 0.5 tbsp for drizzling over crab); 2 Scallion strips; 3 tsp Refined salt; 1 tsp Sesame oil

A celebrated Cantonese delicacy prized for its pure, natural flavor — the prepared lamb crab is artfully arranged in a traditional shape and simply steamed.

30 min

Easy

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Ingredients

Crab (about 1000g) 3

Ginger 5 slices

Ginger paste 1 tbsp

Zhejiang vinegar 1 tbsp

Peanut oil (0.5 tbsp for mixing crab roe, 0.5 tbsp for drizzling over crab) 1 tbsp

Scallion strips 2

Refined salt 3 tsp

Sesame oil 1 tsp

Instructions

Preparation and Plating

Kill the crab, remove the crab roe, place it in a bowl, add 0.5 tbsp oil and mix well. Remove the upper segments of the crab claws and arrange them on a plate. Place the crab legs (still attached to the body) on both ends above, forming two fan shapes (one end of the crab body facing outward, the claw end facing inward).

Shaping and Steaming

Place the 4 front segments of the crab claws on top of the crab legs, and place the other 2 on top of those 4. Drizzle 0.5 tbsp oil, then add the refined salt, ginger slices, and scallion strips. Place the crab shells facing down around the edges, and put into the steamer.