Photograph of the finished Salt baked crab

China · Cua nướng vùi muối hột

Salt baked crab

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sea crab Sea crab 2.4 kg
  • Photograph of Coarse salt Coarse salt 3.2 kg
  • Photograph of Sichuan peppercorns Sichuan peppercorns 32 g
  • Photograph of Ginger Ginger 160 g
  • Photograph of Spring onion Spring onion 160 g
  • Photograph of Shaoxing Wine Shaoxing Wine 100 ml
  • Photograph of Dried tangerine peel Dried tangerine peel 20 g
  • Photograph of Lime Lime 4
  • Photograph of Black pepper Black pepper 20 g
  • Photograph of Steamed rice Steamed rice 800 g

Method

  1. 1 Wash the crabs, then tie a string around their shells, keeping them whole without tightening them.
  2. 2 Stuff sliced ginger, scallions, and dried orange peel into the crab's shell, then drizzle with rice wine.
  3. 3 Roast coarse salt with Sichuan peppercorns in a cast iron pan for 10 minutes until the salt is very hot.
  4. 4 Spread half of the hot salt into the clay pot, then place the crab on top and cover it completely with the remaining salt.
  5. 5 The salt must be very hot before burying the crabs; if the salt is cold, the crabs will not cook evenly and will have a fishy smell.
  6. 6 Cover the pot and bake over medium heat for 30 minutes, then scrape off the salt; the crab will be cooked through by its own steam.

With an appliance

  • Oven 55 min

    Replace step 6: Place the pot of crab on the middle rack of the 200-degree oven for 24 minutes, open and flip the crab at minute 12, then close the lid again; even heat reduces the need for constant monitoring but avoids a smoky smell.

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