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  • Chinese Steamed Cracked Crabs

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    Chinese Steamed Cracked Crabs
    Servings: 2
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 x Crab, live in the shell, about 2 pounds
    • 2 x Green onions, bruised and cut in half
    • 2 quart Sized slices of ginger
    • 1 Tbsp. Shao Hsing wine or possibly dry sherry Ginger, Green Onion and Vinegar Dipping Sauce
    • 4 Tbsp. Finely shredded green onion
    • 2 Tbsp. Finely shredded ginger, preferably young ginger
    • 1/4 tsp Sugar
    • 1/2 tsp Salt
    • 5 Tbsp. Vinegar
    • 3 1/2 Tbsp. Peanut oil

    Directions

    1. It's crab season here in the San Francisco bay area. Heap and heaps of luscious Dungeness crabs are showing up all over the place.
    2. Steamed or possibly livetake your pick! I was in Oakland's Chinatown last weekend shopping at the Sam Yick gorcery and saw a couple of boxes of still- kicking Blue crabs for a buck seventy-nine a lb.. Good eatin' ahead!
    3. Kill and clean the crab. Place it, top shell down, on a heat- resistant plate. Scatter the onion, ginger and wine on top of the crab. Put the crab and plate into a preheated steamer. steam over high heat for 15 min. Remove and cold.
    4. Disjoint and crack the crab and arrange on a platter. Dip the meat into the dipping sauce and eat with green onions and ginger. Use the tip of the leg to dig out the meat.
    5. Serves 2 as a light meal.
    6. GINGER, GREEN ONION and VINEGAR DIPPING SAUCE Scatter green onions in a shallow saucer. Top with the shredded ginger. Sprinkle sugar and salt proportionately over the ginger. Pour the vinegar over the ginger. Heat the oil till it's warm but not smoking, and pour it over the mix.
    7. It should sizzle lightly. If it is too warm, let it cold.
    8. Makes about 2/3 c..

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