Chinese steamed cracked crabs


"Chinese recipe - Discover how to cook this Chinese recipe free. Ideas for dinner to cook a healthy recipe. Delicious Chinese recipe. Cooking tips and food recipe. Easy and free recipe!"
Recipe by: loeticia

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (1 votes)


13 people have saved this recipe

Preparation Time:
10 Min
Serves:
2
Difficulty:
Easy
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions of the recipe


Cooking Preparation of the Recipe:

No Ingredients Found

It's crab season here in the San Francisco bay area. Heap and heaps
of luscious Dungeness crabs are showing up all over the place.
Steamed or live++take your pick! I was in Oakland's Chinatown last
weekend shopping at the Sam Yick gorcery and saw a couple of boxes of
still- kicking Blue crabs for a buck seventy-nine a pound. Good
eatin' ahead! 1 crab, live in the shell, about 2 pounds 2 green
onions, bruised and cut in half 2 quarter sized slices of ginger 1
tablespoon Shao Hsing wine or dry sherry Ginger, Green Onion and
Vinegar Dipping Sauce

Kill and clean the crab. Place it, top shell down, on a heat-
resistant plate. Scatter the onion, ginger and wine on top of the
crab. Put the crab and plate into a preheated steamer. steam over
high heat for 15 minutes. Remove and cool. Disjoint and crack the
crab and arrange on a platter. Dip the meat into the dipping sauce
and eat with green onions and ginger. Use the tip of the leg to dig
out the meat. Serves 2 as a light meal. GINGER, GREEN ONION and
VINEGAR DIPPING SAUCE 4 tablespoons finely shredded green onion 2
tablespoons finely shredded ginger, preferably young ginger 1/4
teaspoon sugar 1/2 teaspoon salt 5 tablespoons vinegar 3 1/2
tablespoons peanut oil Scatter green onions in a shallow saucer. Top
with the shredded ginger. Sprinkle sugar and salt evenly over the
ginger. Pour the vinegar over the ginger. Heat the oil until it's
hot but not smoking, and pour it over the mixture. It should sizzle
lightly. If it is too hot, let it cool. Makes about 2/3 cup. Joyce
Jue, San Francisco Chronicle, 12/5/90. Posted by Stephen Ceideburg;
December 8 1990.

Submitted By PAT STOCKETT On 03-26-95

Browse by categories


Celebrity Chefs Recipes (cooking)


Wolfgang Puck
(celebrity chef)

Wolfgang Puck

Top chef of the "California Cuisine" all over U.S. Earnings: $16 million

See all celebrity chefs

Celebrity chefs

Gordon Ramsay
(celebrity chef)

Gordon Ramsay

Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!

See all celebrity chefs

Celebrity chefs

Heston Blumenthal
(celebrity chef)

Heston Blumenthal - The Fat Duck

The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)

See all celebrity chefs

Recipes free and delicious!

Pasta recipes

Pasta recipes

Pasta recipes

Discover the best pasta recipes with pictures: raviolis, spaghettis, lasagna, cannellinis, and more pasta recipes!

Discover the lastest recipes

recipes
Meat recipes

Meat recipes

Meat recipes

Discover the best meat recipes with pictures: chicken, pork, beef, veal, etc... Try delicious meat free recipes!

Discover the lastest recipes

recipes
Chocolate recipes

Chocolate recipes

Chocolate recipes

Discover the best chocolate recipes with pictures: black, with milk, desserts, ice cream, pie, white chocolate, etc...

Discover the lastest recipes