Steamed Female Blue Crab with Soy Sauce
Quick answer
A premium dish of egg-filled female blue crab steamed with a secret soy seasoning.
- Steamed female blue crab is cooked belly-up to keep the rich roe and tomalley in place.
- Belly-up position keeps the female crab's roe and tomalley in place
Key ingredients
Core cooking flow
- 1 Fold back the belly flap of each female blue crab and scrub out the gills and debris with a brush.
- 2 Line the pot bottom evenly with half a sliced onion and 10 g ginger slices t...
- 3 Place the crabs belly-side up in the pot.
A premium dish of egg-filled female blue crab steamed with a secret soy seasoning.
What Makes This Special
- Steamed female blue crab is cooked belly-up to keep the rich roe and tomalley in place.
- Belly-up position keeps the female crab's roe and tomalley in place
- Ginger slices and onion on the base eliminate fishiness as fragrant steam rises
- Strict 15-to-20-minute timing keeps the flesh firm rather than dissolving
Instructions
- 1
Fold back the belly flap of each female blue crab and scrub out the gills and debris with a brush. Keep the top shell intact.
- 2
Line the pot bottom evenly with half a sliced onion and 10 g ginger slices to prevent scorching and add aroma.
- 3
Place the crabs belly-side up in the pot. This keeps the crab roe inside the shell as it steams.
- 4
Mix 3 tbsp dark soy sauce, 1 tbsp oligosaccharide, 2 tbsp rice wine, and 100 ml water, then spoon evenly over the crabs.
- 5
Cover and steam over medium heat for 15-20 minutes. The steam fills the pot as the shells turn bright orange.
- 6
Spoon the braising liquid over the crabs 2-3 times to glaze them, then top with thread chili and serve.
Tips
Nutrition (per serving)
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