Chaozhou cold crab

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.