seanyuki
11-01-2023, 09:49 AM
October and November Hairy Crabs season. We used to order baskets of hairy crabs from our CX colleagues in Shanghai .
137105
137106
137107
137108
137109
Steamed Hairy Crab Recipe
(Prep time: 2 mins Cook time: 15 mins)
Ingredients:
4 Hairy Crabs
2 dried perilla leaf (optional)
Sauce
4 tbsp Zhejiang black rice vinegar
2 tbsp ginger, minced
4 tbsp brown sugar, or to taste
Ginger Tea
4 slices ginger, about 5 inches long
1/4 cup brown sugar, or to taste
2 1/2 cups water
Directions:
Store the crabs in your fridge until ready to cook. Wash crabs under running water. Do not take off the string that is wrapping the crab. Prepare the steamer. Place perilla leaf in the boiling water. Put the crabs shell side down on your steaming plate. (Legs up.) Steam at high heat for 15 mins (small to medium crab) or 20 minutes (large crab).
Meanwhile put water, sliced ginger and sugar in small pot and bring to a boil. Lower heat, cover and let simmer for 15 minutes or so until the tea is spicy and sweet. Add more sugar to taste.
For the sauce, stir the sugar in the vinegar until sugar is melted. (You may want to crush the sugar a bit first if you are using larger granules of sugar.) Add the minced ginger and stir. Pour into small dipping saucers, one for each diner.
Remove crabs from steamer immediately and place on serving plate. Let each diner peel and crack his own crab. Dip each bit of hairy crab meat into the sauce and eat.
Eating Tips: Discard only the gills you will see on each side of the crab after you lift off the top shell. Everything else soft is edible. You may need to supply your diners with seafood scissors and crab meat plucking utensils which you can usually buy where ever you are purchasing the crab. Happy Hairy Crab Eating!
Hairy Crab Vending Machines?! - Find out more...
Crabby-liciousness at The Hong Kong Cookery:
137105
137106
137107
137108
137109
Steamed Hairy Crab Recipe
(Prep time: 2 mins Cook time: 15 mins)
Ingredients:
4 Hairy Crabs
2 dried perilla leaf (optional)
Sauce
4 tbsp Zhejiang black rice vinegar
2 tbsp ginger, minced
4 tbsp brown sugar, or to taste
Ginger Tea
4 slices ginger, about 5 inches long
1/4 cup brown sugar, or to taste
2 1/2 cups water
Directions:
Store the crabs in your fridge until ready to cook. Wash crabs under running water. Do not take off the string that is wrapping the crab. Prepare the steamer. Place perilla leaf in the boiling water. Put the crabs shell side down on your steaming plate. (Legs up.) Steam at high heat for 15 mins (small to medium crab) or 20 minutes (large crab).
Meanwhile put water, sliced ginger and sugar in small pot and bring to a boil. Lower heat, cover and let simmer for 15 minutes or so until the tea is spicy and sweet. Add more sugar to taste.
For the sauce, stir the sugar in the vinegar until sugar is melted. (You may want to crush the sugar a bit first if you are using larger granules of sugar.) Add the minced ginger and stir. Pour into small dipping saucers, one for each diner.
Remove crabs from steamer immediately and place on serving plate. Let each diner peel and crack his own crab. Dip each bit of hairy crab meat into the sauce and eat.
Eating Tips: Discard only the gills you will see on each side of the crab after you lift off the top shell. Everything else soft is edible. You may need to supply your diners with seafood scissors and crab meat plucking utensils which you can usually buy where ever you are purchasing the crab. Happy Hairy Crab Eating!
Hairy Crab Vending Machines?! - Find out more...
Crabby-liciousness at The Hong Kong Cookery: