Chaozhou Cold Crab
Chaozhou cold crab is served chilled, with firm and sweet meat offering pure and fresh flavor—a perfect summer delight.
Ingredients
8 items- Live blue crabs or flower crabs 2 (about 600 g)
- Ginger 30 g
- Scallions 2
- Shaoxing wine 1 tablespoon
- Minced ginger (for dipping sauce) 15 g
- Rice vinegar 3 tablespoons
- White sugar 1 teaspoon
- Light soy sauce 1 teaspoon
Nutrition
Steps （7 steps）
Scrub the crabs thoroughly with a brush, especially the claws and belly crevices. Be careful to avoid being pinched.
Bring a steamer with enough water to a boil. Add ginger slices, scallion sections, and Shaoxing wine. Place the crabs belly-up on the steamer rack, cover, and steam over high heat for 15–20 minutes.
The crabs are done when the shells turn bright orange-red and a skewer can be easily inserted into the thickest part. Transfer out.
Let the crabs cool naturally to room temperature, turning once halfway to ensure even cooling.
Refrigerate the cooled crabs for at least 2 hours to firm the meat and enhance flavor.
Remove the crabs from the fridge, cut off the strings, snip off the leg tips with kitchen shears, and chop into serving pieces, keeping the carapace intact. Reassemble on a plate.
Combine minced ginger, rice vinegar, sugar, and light soy sauce to make the dipping sauce. Mix well. Serve the cold crab with the sauce.
Tips
For authentic flavor, avoid oversteaming to keep the meat tender; adequate chilling firms the texture; you can add garlic or chili to the dip if desired.
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