Steamed Crab

Simply steamed, cleaned crab with ginger and a vinegar dip.

Taste: Sour
Time: 30 min

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Serving suggestion; the recipe steams cleaned raw crab until the flesh is opaque and firm.

Method

5 clear steps

1
Measure the ingredients before starting. Keep raw animal products separate from ready-to-eat ingredients.
2
Use edible crab from a regulated seafood supplier. Ask the fishmonger to dispatch, clean and portion raw crabs; remove gills and viscera rather than saving the crab butter. Keep refrigerated and pat dry. Do not attempt to cook unknown species or shellfish from a closed harvesting area.

Cooks’ notes

Tips, changes and questions from people who cooked this recipe.

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3

Add water to the pot, keeping the level below the steamer rack. Bring to a vigorous boil. Lay crab sections on the rack with ginger; do not submerge them.

4

Cover and steam for about 15–20 minutes after steam resumes, checking water level without letting the pot boil dry. Large claws may need longer. The meat in the thickest claw must be pearly white and opaque, not translucent; shell color alone is not a doneness test.

5