Prized freshwater mitten crabs from Yangcheng Lake, simply steamed and eaten with a dipping sauce of black vinegar and ginger. The golden roe inside is considered a supreme delicacy.
Nutrition & Info
349
kcal per serving
Protein
Carbs
Fat
Allergen Warnings
⚠ shellfish
Equipment Needed
steamer
Instructions
-
1
Scrub crabs clean and tie legs with kitchen string to keep shape.
-
2
Line a steamer with perilla leaves and place crabs belly-up.
-
3
Steam over high heat for fifteen minutes until shells turn bright orange.
-
4
Mix vinegar, sugar, and julienned ginger for dipping sauce.
-
5
Serve immediately with crab-eating tools and warm Shaoxing wine.
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Did You Know?
Hairy crab season lasts only from October to December, and genuine Yangcheng Lake crabs sell for premium prices with anti-counterfeit tags.
Chef's Notes
Equipment Tips
- steamer
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