Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Chinese Steamed Cracked Crabs

StarStarStarHalf starEmpty star

Your rating

Recipe

 

Yield

2 servings

Prep

20 min

Cook

20 min

Ready

40 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 pounds crab, live in shell
live in the shell
*
2 each scallions, spring or green onions
bruised and cut in half
Camera
2 slices ginger
Camera
1 tablespoon sherry
dry, or shao hsing wine
Camera
Ginger, green onion, and vinegar dipping sauce
4 tablespoons scallions, spring or green onions
finely shredded
Camera
2 tablespoons ginger
finely shredded , preferably young ginger
Camera
¼ teaspoon sugar
Camera
½ teaspoon salt
Camera
5 tablespoons vinegar
Camera
3 ½ tablespoons peanut oil
Camera

Ingredients

Amount Measure Ingredient Features
907.2 g crab, live in shell
live in the shell
*
2 each scallions, spring or green onions
bruised and cut in half
Camera
2 slices ginger
Camera
15 ml sherry
dry, or shao hsing wine
Camera
Ginger, green onion, and vinegar dipping sauce
6E+1 ml scallions, spring or green onions
finely shredded
Camera
3E+1 ml ginger
finely shredded , preferably young ginger
Camera
1.3 ml sugar
Camera
2.5 ml salt
Camera
75 ml vinegar
Camera
53 ml peanut oil
Camera

Directions

Kill and clean the crab.

Place it, top shell down, on a heat- resistant plate.

Scatter the onion, ginger and wine on top of the crab.

Put the crab and plate into a preheated steamer. Steam over high heat for 15 minutes.

Remove and cool.

Disjoint and crack the crab and arrange on a platter.

Dip the meat into the dipping sauce and eat with green onions and ginger.

Use the tip of the leg to dig out the meat.

Ginger, Green Onion, and Vinegar Dipping Sauce:

Scatter green onions in a shallow saucer.

Top with the shredded ginger. Sprinkle sugar and salt evenly over the ginger.

Pour the vinegar over the ginger.

Heat the oil until it's hot but not smoking, and pour it over the mixture.

It should sizzle lightly.

If it is too hot, let it cool.

Makes about ⅔ cup.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 106g (3.7 oz)
Amount per Serving
Calories 23090% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 640mg 27%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 2g
Vitamin A 5% Vitamin C 10%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe