Photograph of the finished Chaozhou cold crab

China · Cua hấp để lạnh ăn nguyên con

Chaozhou cold crab

40 min Hands-on time + 3 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea crab Sea crab 5.3 lb
  • Photograph of Ginger Ginger 4.9 oz
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar ⅔ cup
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Shaoxing Wine Shaoxing Wine ½ cup
  • Photograph of Sugar Sugar 1.7 oz
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Select live crabs with roe, then tie off their claws and clean them thoroughly with a brush.
  2. 2 Place the crabs belly-up before steaming to prevent the roe from leaking out.
  3. 3 Steam over high heat for 15 minutes with ginger and scallions, then turn off the heat.
  4. 4 It's best chilled in the refrigerator for 3 hours instead of eating it hot; that's the Teochew way of eating it.
  5. 5 Cold crabs have firmer, sweeter meat, while hot crabs have softer, less flavorful meat.
  6. 6 Chop the crab when it's cold and serve it with a bowl of black vinegar mixed with soy sauce, sugar, and ginger.

With an appliance

  • Pressure cooker 30 min

    Replace step 3: place the crab belly-up on a rack with ginger and onion, and steam under low pressure for 7 minutes, then quickly release the pressure. Step 4: continue to chill the crab for 3 hours before chopping and serving.

Start cooking