Steamed Chinese Hairy Crab
It’s that time of the year again, when Chinese hairy crabs are at their most delicious. The savory crab roe and firm, sweet crab meat are the most delightful treats of autumn. Of course, having top-quality hairy crabs isn't enough; a flavorful vinegar sauce is essential to fully enjoy their deliciousness! Making a sauce that perfectly complements the crabs is actually quite simple—just ginger, aromatic vinegar, and sugar will do. However, don’t underestimate this quick and simple sauce. Choosing a vinegar with rich aroma and high quality is the key. Today, we're using the three-year-aged aromatic vinegar from the century-old brand Hengshun. This entirely additive-free, unblended vinegar has a natural, rich aroma that allows you to enjoy the most delicious hairy crabs this autumn~
Ingredients
Steps
Prepare all the ingredients. Fresh live hairy crabs are at their best when steamed this season! Pair them with the century-old brand Hengshun's three-year-aged vinegar for a distinctive taste waiting to be savored.
Rinse the hairy crabs thoroughly with water. Make sure to scrub their claws, abdomen, and back properly!
Place the trussed hairy crabs upside down on a steamer or steam rack to prevent the flavorful crab roe from leaking excessively. Attach slices of ginger and perilla leaves to the crab's belly.
Bring water to a boil in a steamer. Once the steam rises, place the crabs in the steamer or on the rack, and steam over medium-high heat for 15 minutes.
While steaming the crabs, you can prepare the dipping vinegar sauce! Use Hengshun vinegar, minced ginger, and sugar to create a perfect complement. Mix them well, and you're done. Today, we're using Hengshun's three-year-aged vinegar. I prefer its taste because it is additive-free and unblended, making it a healthier and tastier choice.
Let the steamed hairy crabs cool slightly before eating! Follow the steps in the video to enjoy this annual delicacy slowly. First, snip off the crab legs and set them aside to be enjoyed last, as the meat separates more easily from the shell once cooled.
Remove the crab's apron and discard it; it’s the piece near the crab’s belly that is not to be eaten.
Open the crab shell and eat the crab roe inside. Avoid the crab's stomach and discard it.
Before consuming the body, cut off the cooling crab lungs and crab mouth and discard.
Break the crab's body apart. In the middle, you’ll find more savory crab roe. Remove the cooling crab’s heart and discard it.
Next is the firm and sweet crab meat; dip it in the vinegar sauce for a delightful experience.
Finally, enjoy the crab legs and claws! Once cooled, the meat inside separates easily from the shell for effortless eating. That’s how you savor a complete hairy crab!
With the autumn breeze turning cooler, remember that hairy crabs are cooling as well. After enjoying them, make yourself a cup of brown sugar ginger tea to warm both your stomach and heart.