Crabs are a delicacy, but not everyone is fortunate enough to enjoy them. Due to their nature being "cold" and high in cholesterol, they are not suitable for people with a weak digestive system or high cholesterol. Learning how to steam crabs is a must-have skill for food lovers. So, how do you steam crabs?
When eating crabs, the best part is that first bite of delicious freshness! Steaming is the best cooking method to preserve the meat's natural sweetness and original flavor! To eat more while staying healthy, you can use ingredients with medicinal properties that help dispel cold aid digestion, like shredded ginger and minced garlic, to steam with the crab. Alternatively, add some yellow wine when steaming the crab. This maintains its original flavor without making it too "cold." Don't forget to prepare a dipping sauce of chili and vinegar—the flavor is incredibly delicious! If you feel a bit uncomfortable in your stomach after eating crab, you can drink a cup of ginger juice to warm your stomach and you'll feel better quickly.
3 Tips for Steaming Crabs
Here are 3 small tips for delicious steamed crabs. If you love crab, learn them quickly!
1. First, give the crabs a salt bath. Soak them in salt water for half an hour. This helps the crabs expel some of the dirt from their bodies, and the resulting meat will be more tender and flavorful.
2. After soaking, they need a bath too. Use an old small toothbrush to scrub the crab's shell and the areas around its legs to ensure it's cleaner to eat.
3. Before placing them in the steamer, position the crabs comfortably on their backs. This way, the crab's abdomen is fully exposed to the steam, which helps with sterilization and makes them cook faster. Additionally, crabs steamed this way are less likely to lose their claws, remain intact, and have a bright, reddish color, making them more appetizing when served!
Delicious Steamed Crab Recipes
Recipe 1: Yellow Wine Steamed Crab
Main Ingredients: 6 crabs
Seasonings: Appropriate amount of yellow wine, fresh clam sauce, ginger, vinegar, sugar, sesame oil, and cotton thread
Instructions: 1. Prepare the crabs. 2. Soak the crabs in water briefly, then scrub them clean with a brush. 3. Prepare cotton thread and tie up the crabs. 4. Tie all of them securely. 5. Pour a large bowl of yellow wine into the pot, add some water and ginger slices, then place the steamer rack inside. 6. Put the crabs on the steamer rack, belly side up, and turn on the heat. 7. Steam over medium heat for about 10 minutes, then turn off the heat and let it sit for 3 minutes. 8. Remove, cut the cotton threads, and arrange on a plate. 9. Mix your favorite seasonings, such as fresh clam sauce, minced ginger, vinegar, sugar, and sesame oil, to make a dipping sauce and serve.
Recipe 2: Traditional Method of Glutinous Rice Steamed Crab
Main Ingredients: 150g crab, 400g glutinous rice, 800g superior stock.
Seasonings: 2g salt, 10g cooking wine, 5g green onion.
Instructions: 1. Clean the crab and soak it in salt water for 2 minutes. 2. Wash the green onion and chop it finely. 3. Wash the glutinous rice and drain it. Soak it in superior stock (simmered with old hen and ham) for one hour. 4. Arrange the crab and glutinous rice together on a plate. Steam in a steamer over low heat for 20 minutes, then remove and sprinkle with chopped green onions. The delicious flavor of the crab meat and juice infuses the glutinous rice, making it incredibly savory.
Recipe 3: Pumpkin and Salted Pork Steamed Crab
Main Ingredients: 300g pumpkin, 1 swimming crab, 60g salted pork belly
Seasonings: Appropriate amount of ginger, green onion, cooking wine, steamed fish soy sauce, cooking oil
Instructions: 1. Peel and deseed the pumpkin, then cut it into slices about 10cm long and 6-7mm thick. Arrange the pumpkin slices in a clockwise or counter-clockwise pattern to form a flower shape. Slice the salted pork belly into about 2mm thick pieces and place them on top of the pumpkin. 2. Clean the crab, remove the top shell, discard the gills. Chop off the crab claws and crack them with the back of a cleaver. Cut the crab body into pieces. 3. Arrange the crab pieces neatly on top of the salted pork, add some ginger shreds in the middle, and pour in a large spoonful of cooking wine. Place the crab's top shell back on. Once the steamer water is boiling, place the crab in and steam over high heat for about 12 minutes. Turn off the heat and let it rest for 5 minutes. 4. After removing, sprinkle with chopped green onions, add a spoonful of steamed fish soy sauce. Heat the cooking oil until hot and pour it evenly over the crab to release its aroma, then it's ready to eat.