Laver and Raw Crab Salad
A classic Chaoshan cold dish combining marinated raw crab with seaweed, offering a fresh, sweet, and smooth taste—perfect for summer appetizers.
Ingredients
13 items- Swimming crabs 2 (about 500g)
- Dried laver 10g
- Ginger 10g
- Garlic 10g
- Bird's eye chili 2
- Cilantro 2 stems
- Soy sauce 2 tbsp
- Rice vinegar 1 tbsp
- Fish sauce 1 tbsp
- Sugar 1 tsp
- Salt 1/2 tsp
- Sesame oil 1 tbsp
- Baijiu (high-proof liquor) 1 tbsp
Nutrition
Steps （6 steps）
Clean the swimming crabs thoroughly, remove the carapace, gills, and innards, chop into small pieces, and place in a large bowl.
Add ginger, garlic, chili, soy sauce, vinegar, fish sauce, sugar, salt, and baijiu to the crab. Mix well to coat each piece. Refrigerate for 20 minutes to marinate.
Soak dried laver in warm water for about 2 minutes until soft, drain, squeeze dry, and cut into small pieces.
Remove marinated crab from fridge. Add laver and cilantro, drizzle sesame oil, and gently toss to combine.
Plate the salad, sprinkle with white sesame seeds. Chill for 10 minutes before serving for best flavor.
Taste and adjust with extra soy sauce or vinegar if needed for balanced saltiness and sourness.
Tips
Fresh live crabs are key; marinate for at least 20 minutes for deeper flavor; do not over-soak laver to retain chewiness; baijiu sterilizes and adds aroma; use cooked crab if raw is not preferred, though flavor differs.
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