Hairy Crab
Steamed hairy crabs, a seasonal delicacy, served simply with a tangy ginger-vinegar dipping sauce. The sweet, rich meat is the star, and the roe is a prized treat.
- Total time
- 30 min
- Servings
- 4
- Calories
- 120
- Protein
- 18g
Ingredients
- 4 whole live hairy crabs
- 1 inch piece fresh ginger
- 3 tbsp black vinegar
- 1 tbsp soy sauce
- 1 tsp sugar
- 2 cups water
Instructions
- 1
Scrub the 4 live hairy crabs under cold running water with a brush, paying attention to the legs and claws. Do not remove the strings that tie them.
- 2
Fill a large pot with 2 cups water and place a steamer basket inside. Bring the water to a boil over high heat.
- 3
Place the crabs upside down on the steamer basket. Cover and steam over high heat until the shells turn bright orange and the crabs are cooked through, about 15-20 minutes.
- 4
While the crabs steam, peel and finely mince the 1-inch piece of ginger. In a small bowl, combine the minced ginger, 3 tbsp black vinegar, 1 tbsp soy sauce, and 1 tsp sugar. Stir until the sugar dissolves.
- 5
Carefully remove the hot crabs from the steamer using tongs. Place them on a serving platter, still tied.
- 6
Serve the crabs hot with the ginger-vinegar dipping sauce on the side. Untie the crabs at the table and enjoy the meat and roe.
- 7
To eat, twist off the legs and claws, crack the shells, and dip the meat in the sauce. Discard the inedible gills and stomach sac.
Tools you’ll need
- Large pot with steamer basket
- Tongs
- Small bowl
- Brush
- Knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
