Shanghai Hairy Crab
A seasonal delicacy, steamed to perfection and served with a classic ginger-vinegar dipping sauce. This recipe celebrates the sweet, rich meat of the hairy crab, best enjoyed with friends and a pot of tea.
- Total time
- 30 min
- Servings
- 4
- Calories
- 120
- Protein
- 18g
Ingredients
- 4 whole live hairy crabs
- 2 inch piece fresh ginger
- ¼ cup rice vinegar
- 1 tbsp sugar
- 2 cups water
Instructions
- 1
Scrub the 4 live hairy crabs under cold running water with a brush, paying special attention to the legs and claws. Keep them chilled until ready to steam.
- 2
Peel and finely mince the 2 inch piece of ginger. In a small bowl, combine the minced ginger, 0.25 cup rice vinegar, and 1 tbsp sugar. Stir until the sugar dissolves; set aside as the dipping sauce.
- 3
Pour 2 cups water into a wok or large pot and bring to a boil over high heat. Place a steaming rack inside, ensuring the water level is below the rack.
- 4
Arrange the crabs on the rack, cover with a tight-fitting lid, and steam over high heat for 15 minutes, until the shells turn bright orange-red and the crabs smell sweet and briny.
- 5
Carefully transfer the steamed crabs to a serving platter using tongs. Serve hot with the ginger-vinegar dipping sauce on the side.
- 6
To eat, twist off the legs and claws, crack the shells, and dip the meat into the sauce. Enjoy the roe and tomalley from the main shell as well.
Tools you’ll need
- steamer rack
- large pot or wok with lid
- tongs
- small bowl
- brush
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