Steamed Shanghai Hairy Crab with Ginger-Vinegar Dip
Live hairy crabs steamed whole in 15 minutes until the shells turn bright orange—no fuss, pure umami. Serve with a punchy ginger-rice vinegar sauce that cuts through the rich, buttery roe.
- Total time
- 20 min
- Servings
- 2
- Calories
- 185
- Protein
- 28g
Ingredients
- 4 whole live shanghai hairy crabs
- 2 tbsp minced fresh ginger
- 3 tbsp rice vinegar (or black vinegar)
- 1 tbsp soy sauce
- 2 tbsp water
- 2 stalks, sliced thin scallion (white and light green parts)
Instructions
- 1
Rinse crabs under cold running water, scrubbing the shells and legs. Pat dry with paper towels.
- 2
Fill a steamer pot with 1.5 inches of water. Bring to a boil, then set the steamer rack in place.
- 3
Arrange crabs on the steamer rack shell-side up, belly facing down. Cover and steam for 15 minutes.
- 4
While crabs steam, stir minced ginger, rice vinegar, soy sauce, and water in a small bowl until combined.
- 5
Check crabs—shells should be bright orange-red and a leg pulls away cleanly. Transfer to a serving plate.
- 6
Pour ginger-vinegar sauce into a dipping bowl. Garnish with sliced scallion. Serve immediately.
Tools you’ll need
- steamer pot with rack (bamboo or metal)
- small mixing bowl
- paper towels
- serving plate
- small dipping bowl
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