Every autumn marks the start of hairy crab season — do you love eating hairy crab?? Follow this four-step guide and elevate your crab feast experience:
Step 1: How to choose a Good Crab?
1. It must be ALIVE! Gently touch its eyes, they should move.
2. Identify gender: Pointy abdomen is male; rounded abdomen is female.
– September is best for females (For creamy roe)
– October is perfect for males (For full and firm meat)
3. Check the shell:
– Greenish shell & white belly
4. Check if it’s meaty:
– Legs should be complete and firm.
– The gap between the shell and the body should be wide—this means the crab is fat and full of roe or meat.
Step 2: How to Steam the Crabs Perfectly
Properly steamed crabs will have full roe and intact legs.
1. Use a brush to clean the entire crab under clean water.
2. Place cold water in the pot (cold start helps prevent broken legs).
Add 1 tablespoon of Shaoxing wine and 3–5 slices of ginger to the water.
3. Put the crab belly-side up in the steamer basket (IMPORTANT: to keep the roe from leaking), and place a slice of ginger on each crab.
4. Cover with lid. Once the water starts boiling, start timing: Under 150g: Steam 10 minutes; 150–200g: Steam 12 minutes; Over 200g: Steam 15 minutes.
Step 3: Make the Perfect Crab Vinegar Dip
A good dip can enhance the crab’s natural sweetness:
– 1 tablespoon minced ginger
– 2 tablespoons aged Zhejiang black vinegar
– ½ tablespoon light soy sauce
– ½ tablespoon white / brown sugar
– 3-5 drops of sesame oil (Don’t overdo it!)
Step 4: How to Enjoy the Crab
You don’t even need fancy crab tools—a pair of scissors and chopsticks will do!
1. Start with the claws to enjoy it plain to taste the crab’s original freshness.
2. Then the legs, dip in crab vinegar, and enjoy slowly, one by one.
3. Clean the body (Note: remove inedible parts: crab heart, gills, and stomach.) Combine the crab meat and roe, mix with vinegar dip, and enjoy every bite.
With the right technique, you can enjoy a feast of flavours and satisfaction.
