Steamed Hairy Crab

 

Hairy Crab is a famous seasonal dishes and it's one of my favorite kind of seafood! 

It is around the Mid-Autumn Day every year that the hairy crab is gradually on the market.

I like it being prepared by steaming, which is the most classical way to cook the hairy crab, intended mainly to highlight the original flavor of the crab and preserve, to the utmost, its appearance, aroma and taste.


(this one weighs 400gram)


1. Ever thought of removing the wrap

2. Wash it under running water

3.  Boil half wok of water. Put some dried perilla leaves and lay the hairy crabs on top of the steamer. The crabs should be turned with the back facing upwards. Steam for around 15mins (for crab weighs 350g)


4. Serve with dark rice vinegar, a trace of sugar and minced ginger.

Since crabs are considered a “cold” food according to Chinese medicine, one should not consume too many at a time. The best way to banish the coldness is to eat them along with "hot" food like the yellow rice wine (the Shaoxing wine such a the famous Hau Diu), following by a cup of hot ginger tea.


Hot ginger tea: Boil ginger and dark brown sugar with water.

I prepared the hot ginger tea with sesame dumplings to serve as dessert.

Bon Appetit!