Steamed Crab with Ginger and Scallion

姜葱蒸蟹

Steamed Crab with Ginger and Scallion — a Cantonese Chinese recipe, ready in about 25 minutes. Step-by-step instructions with photos.

Ingredients

• live mud crab or swimming crab
• ginger, sliced into thick rounds
• scallions, cut into long strips
• light soy sauce
• rice vinegar (Zhenjiang or Chinkiang)
• Shaoxing wine

Instructions

1. Brush crab shells clean under running water. Tie legs if possible, or steam upright to prevent leg loss.
2. Prepare dipping sauce: mix 3 tbsp light soy sauce, 1 tbsp rice vinegar, and a pinch of shredded ginger.
3. Place ginger slices on a heatproof plate. Set crabs on top, belly up. Place a ginger slice on each crab's belly.
4. Remove crabs from steamer. Use kitchen shears to cut each crab in half lengthwise for easier eating.
5. Steam over high heat for 15-18 minutes for medium crabs. The shell turns bright orange-red when done.
6. Mix soy sauce, rice vinegar, and a splash of Shaoxing wine for the dipping sauce. Serve crabs whole with the sauce on the side.