Shanghai Hairy Crab Steamed with Ginger & Vinegar
Fresh hairy crab steamed until the shell turns golden, served with a warming ginger-vinegar dipping sauce. A classic Shanghai preparation that lets the sweet, delicate meat shine.
- Total time
- 35 min
- Servings
- 2
- Calories
- 145
- Protein
- 28g
Ingredients
- 2 whole live Shanghai hairy crabs
- 2 cups water
- 4 slices (1/4-inch) ginger, sliced
- 1 whole scallion, cut into 2-inch pieces
- 2 tbsp shaoxing wine
- 3 tbsp black vinegar
- 1 tbsp fresh ginger, minced
- 1 tsp sesame oil
- 0 salt and white pepper to taste
Instructions
- 1
Rinse crabs under cold water, scrubbing shell gently with a brush. Pat dry.
- 2
Stir minced ginger, black vinegar, and sesame oil in a small bowl. Set dipping sauce aside.
- 3
Fill a wok or large pot with water to 2 inches. Place a bamboo steamer basket on top.
- 4
Bring water to a rolling boil over high heat, about 3–4 minutes.
- 5
Arrange crab legs pointing downward in steamer basket. Scatter ginger slices and scallion on top.
- 6
Pour shaoxing wine around the crabs. Cover basket with lid.
- 7
Steam 18–20 minutes. Shell should turn golden-orange; legs pull away from body easily.
- 8
Transfer crabs to a serving plate. Season dipping sauce lightly with salt and white pepper.
- 9
Serve crabs hot with ginger-vinegar dipping sauce and small dishes for shells.
Tools you’ll need
- wok or large pot
- bamboo steamer basket with lid
- small bowl
- soft-bristled brush
- cutting board
- knife
- kitchen tongs
- serving plate
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