Steamed Female Blue Crab with Soy Sauce
Quick answer
- Total time
- 45 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 8
About this dish
The female crabs, full of roe and tomalley, steam belly-up so that everything inside the top shell stays there instead of leaking into the pot.
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The soy, oligosaccharide syrup and rice wine mixture is only spooned over the shells, nothing like a heavy braising sauce. Past 15 to 20 minutes, the meat starts to fall apart into mush.
Ingredients
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.
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