Salt-Cured Creamy Female Crab (Sheng Yan Gao Xie)
Choose live creamy female crabs cured with baijiu and secret marinade. The meat is crystal clear, the roe is creamy, savory and icy cold. A top cold dish in Chaoshan banquets.
Ingredients
15 items- Live creamy female crabs 2 pieces
- High-proof baijiu 100 ml
- Light soy sauce 45 ml
- Fish sauce 15 ml
- White sugar 5 g
- Salt 5 g
- Sichuan peppercorns 3 g
- Star anise 2 pieces
- Bay leaves 2 pieces
- Cinnamon stick 1 piece
- Ginger 30 g
- Garlic 15 g
- Bird's eye chilies 10 g
- Cilantro 20 g
- Cool boiled water 200 ml
Nutrition
Steps （5 steps）
Scrub the live crabs clean with a brush. Remove the top shell, discard the gills and innards. Cut the body into 4 pieces and crack the claws with a knife. Place in a large bowl.
In a bowl, combine light soy sauce, fish sauce, sugar, salt, Sichuan peppercorns, star anise, bay leaves, and cinnamon. Pour in 200 ml cool boiled water and stir until the sugar and salt dissolve.
Add baijiu, ginger slices, crushed garlic, chili rings and cilantro to the bowl and stir well to make the marinade.
Pour the marinade over the crab pieces in the large bowl, making sure they are fully submerged. Cover with plastic wrap and refrigerate for at least 6 hours (overnight is better).
Remove the cured crab pieces and arrange them on a serving plate. Drizzle with a little marinade and garnish with cilantro leaves and ginger shreds. Serve cold.
Tips
Marinate for at least 6 hours; 12 hours yields the best flavor. All utensils must be oil-free and water-free to avoid bacteria. Choose female crabs with rich roe. Add a squeeze of lemon before serving to brighten the flavor.
You May Also Like
More recipes you might enjoy
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.