Introduction: Autumn is the best time to enjoy hairy crabs. With their delicate meat and delicious flavor, hairy crabs are a favorite for many. They have always been a nutritious and mouth-watering delicacy. However, there's a proper way to eat them. How should you eat a hairy crab? Let the editor tell you below.
Different Ways to Cook Hairy Crabs
I. Hunan-Style Spicy Fried Hairy Crab
Ingredients:
1 hairy crab, 1 green pepper, 1 red pepper, 3 slices of ginger, 6 cloves of garlic, 3 slices of scallion, about 3 dried chili peppers, about 40 Sichuan peppercorns, 15 grams of fermented black beans, 1 teaspoon (5g) of salt, 1 teaspoon (5g) of dark soy sauce, 1/2 teaspoon (approx. 3g) of sugar, 20ml of high-proof liquor, 1 teaspoon (5g) of cornstarch, 1/2 tablespoon (approx. 3g) of Pixian doubanjiang (broad bean chili paste), 1 teaspoon (5ml) of starch water.
Instructions:
1. After cleaning the crab, pour the liquor into its mouth. Wait for 20 minutes before proceeding.
2. Hold the crab shell. Use a knife to press down on one pincer, then grip the shell and break it open with force. Remove the gills, chop the crab into large pieces, and gently crush the claws with the back of a knife.
3. Once the crab is prepped, pat some cornstarch on it. Heat oil to medium-high heat (about 180°C/350°F). Fry the crab for about 1.5 minutes until it turns red all over, then remove and set aside.
4. Leave a little oil in the wok. Heat over high, then reduce to medium-low when adding the garlic cloves. Sauté the garlic until slightly yellow. Add the Pixian doubanjiang, fermented black beans, Sichuan peppercorns, dried chilies, scallions, and ginger. Stir-fry until fragrant, then add the fried crab. Pour in about 200ml of water, along with salt, dark soy sauce, and sugar. Cook for about 1 minute. Turn the heat back up to high, add the green and red peppers. When the sauce has reduced by a third, add the starch water to thicken and remove from the heat.
II. Sichuan-Style Colorful Spicy Hairy Crab
Ingredients:
Hairy crabs from Yangcheng Lake, dried chili segments, Sichuan peppercorns, ginger slices, garlic slices, scallion segments, fine salt, white pepper, cooking wine, dry fine starch, seafood sauce, starch water, chicken powder, sesame oil, peppercorn oil, chili oil, refined cooking oil, and chicken stock.
Instructions:
1. For live crabs, remove the shell from the abdomen, discard all internal organs and gills. Trim the tips of the legs and the edges of the shell. Clean the crab and chop it into 8 pieces. Mix with an appropriate amount of fine salt and cooking wine.
2. Heat refined cooking oil in a wok over high heat to medium heat (about 160°C/320°F). Coat the cut sides of the crab pieces with dry fine starch and deep-fry until cooked (the shell should also be cooked).
3. In a separate wok, add more oil and heat to low-medium heat (about 130°C/265°F). Add dried chili segments and Sichuan peppercorns and stir-fry until fragrant. Pour in the chicken stock and let it simmer briefly. Add ginger, scallions, and garlic, then the crab. Finally, add fine salt, cooking wine, seafood sauce, and chicken powder. Simmer for about 2 minutes. Thicken with starch water. Finally, add sesame oil, peppercorn oil, chili oil, and white pepper. Stir to combine and plate.
III. Hua Diao Wine-Steamed Drunken Crab
Ingredients:
Hairy crabs, Hua Diao wine (Shaoxing wine is best), Zhenjiang aromatic vinegar, ginger, and Sichuan peppercorns.
Instructions:
1. Clean the fresh hairy crabs. (You can soak them in saltwater first to let them expel any dirt, then scrub their entire bodies clean).
2. Tie the cleaned hairy crabs with straw string.
3. Place ginger slices in a basin, pour in the Hua Diao wine, and sprinkle with Sichuan peppercorns. Place the crabs in the basin, flipped over, and marinate for half an hour.
4. Place the marinated crabs in a steamer, making sure they are flipped over (this prevents the roe or crab paste from leaking out during steaming). Add ginger slices on top.
5. Shred the ginger and serve with Zhenjiang aromatic vinegar or Dahongpao vinegar.