Shanghai Drunken Crab
Live crabs braised in Shaoxing wine, ginger, and scallions until meat is tender and infused with boozy aromatics. A classic Shanghai delicacy with deep, savory flavor.
- Total time
- 45 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- 2 whole live crabs (2 to 3 lb total)
- 1 cup Shaoxing wine
- 3 tbsp ginger, sliced thin
- 4 whole scallions, white and light green parts, cut into 2-inch pieces
- 3 tbsp soy sauce
- ½ cup chicken or seafood stock
- 1 tbsp rock sugar or white sugar
- 1 tbsp sesame oil
- 1 pinch salt and white pepper to taste
Instructions
- 1
Rinse crabs under cold water. Pat dry with paper towels.
- 2
Place crabs on cutting board. Lift the pointed tail flap and remove it. Scrape out the gray feathery gills from inside.
- 3
Heat a large heavy pot or clay pot over medium-high until hot, ~2 minutes.
- 4
Add ginger slices and scallion pieces. Stir until fragrant, ~30 seconds.
- 5
Place crabs into the pot. Arrange so they fit snugly but not stacked.
- 6
Pour Shaoxing wine, stock, soy sauce, and sugar over the crabs.
- 7
Cover and bring to a boil over medium-high, then reduce heat to medium-low.
- 8
Simmer covered for 18–22 minutes until crabs turn deep orange-red and legs pull away easily.
- 9
Carefully transfer crabs to a serving plate using tongs. Pour braising liquid over the top.
- 10
Drizzle sesame oil over the crabs. Season with white pepper and salt to taste. Serve hot.
Tools you’ll need
- large heavy pot or clay pot (5-quart minimum)
- cutting board
- sharp knife
- paper towels
- tongs
- serving plate
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