Savor the delicate flavors of fresh crab steamed with aromatic ginger and scallions, served with a zesty ginger, green onion, and vinegar dipping sauce. This simple yet elegant Chinese dish highlights the natural sweetness of crab, perfect for seafood lovers.
YIELD
2 servingsPREP
35 minCOOK
22 minREADY
1 hrsPro Tips
- Crab Selection: Choose lively crabs for the freshest flavor. Blue crabs or Dungeness crabs work well, but adjust steaming time based on size (about 7-8 minutes per pound).
- Steaming Safety: Use tongs to handle the hot plate and ensure your steamer is stable to avoid spills.
- Oil Temperature: If the oil smokes, it’s too hot—let it cool slightly to avoid a bitter taste in the sauce.
- Serving Ease: Provide small bowls of warm water with lemon for guests to rinse their fingers, along with crab crackers and picks.
Optional Variations
- Spicy Kick: Add 1 teaspoon of chili oil or finely chopped red chili to the dipping sauce for heat.
- Herb Boost: Mix in 1 tablespoon of chopped cilantro or parsley to the sauce for a fresh twist.
- Alternative Cooking: If you don’t have a steamer, use a large pot with a metal colander or rack, ensuring the water doesn’t touch the crab.
Ingredients
Directions
Prepare the Crab
To kill the crab humanely, place it in the freezer for 15-20 minutes to sedate it. Then, flip it onto its back and use a sharp knife or cleaver to pierce through the center of the underside. Clean the crab by removing the gills, apron, and any innards under running water. Rinse well and pat dry.
Set Up for Steaming
Place the cleaned crab, top shell down, on a heat-resistant plate large enough to fit in your steamer. If the crab is too large, cut it in half.
Evenly scatter the 2-inch scallion pieces, ginger slices, and sherry over the crab.
Steam the Crab
Fill a steamer pot or wok with water, ensuring it doesn’t touch the steaming rack. Bring the water to a boil over high heat.
Place the plate with the crab into the steamer. Cover and steam for 15 minutes, or until the crab shell turns bright red and the meat is opaque. (For larger crabs, add 2-3 minutes.)
Cool and Crack
Carefully remove the plate from the steamer and let the crab cool slightly until safe to handle (about 5-10 minutes).
Disjoint the crab by separating the legs and claws. Use a crab cracker, nutcracker, or the back of a knife to gently crack the claws and legs, making the meat easier to access. Arrange the pieces on a serving platter.
Serve
Serve the crab warm or at room temperature with the prepared dipping sauce on the side. Use the pointed tip of a crab leg or a small fork to extract the meat. Pair with extra chopped scallions and ginger if desired.
Ginger, Green Onion, and Vinegar Dipping Sauce
In a shallow, heat-resistant saucer or small bowl, spread the finely chopped scallions evenly.
Top with the shredded ginger, then sprinkle the sugar and salt over the mixture.
Pour the rice vinegar evenly over the ginger and scallions.
In a small pan, heat the peanut oil over medium heat until hot but not smoking (about 160-180°F/70-80°C). You’ll know it’s ready when a small piece of scallion sizzles gently when dropped in.
Carefully pour the hot oil over the ginger mixture—it should sizzle lightly. Stir gently to combine.
Let the sauce cool slightly before serving. Makes about ⅔ cup.
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