Q: Can I use other types of crab for this recipe?
A: Yes, while “San Dian” crabs are ideal, you can use similar sized crabs, adjusting steaming time as needed.
Q: What can I substitute for the special sauce mentioned in the recipe?
A: If you don’t have the specific sauce, you can use a mix of soy sauce, rice wine, and a hint of sugar as a dipping sauce.
Q: How do I know when the crabs are perfectly cooked?
A: The crabs are done when their shell turns bright red, and the meat is opaque and slightly firm to the touch.
Steamed "San Dian" Crab with Ginger and Scallion
Notes
Ingredients:
- "San Dian" Crabs, 8 pcs
- Ginger, sliced, 50g
- Scallion segments, 75g
- Cooking wine, as needed
- Special drunken marinade sauce, as needed (optional)
- Clean the "San Dian" crabs by cutting off the back with scissors and washing away any mud.
- Crack open the crab shells, remove the crab heart, gills, and stomach.
- Marinate the crabs with cooking wine to remove any fishy smell.
- Place sliced ginger and scallion segments at the bottom of a dish.
- Arrange the prepared crabs on top of the ginger and scallion.
- Add more ginger and scallion on top of the crabs for additional flavor and to further reduce any fishiness.
- Place the dish in a steamer with cold water at the bottom. Start steaming over high heat.
- Once the water boils, continue steaming for 20 minutes. Turn off the heat and let it sit for an additional 2 minutes.
- Remove the crabs. They should be fragrant and not fishy.
- Serve with the special drunken marinade sauce for dipping, if available.
- Crabs are a good source of lean protein.
- Rich in omega-3 fatty acids.
- Contains essential minerals like zinc and selenium.
- Low in calories, making it a healthy seafood option.
