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Chinese Steamed Cracked Crabs

Ingredients
 

1 crab, live in the shell, about 2 po, unds
2 green onions, bruised and cut in ha, lf
2 qt sized slices of ginger
1 tbsp shao hsing wine or dry sherry
1 ginger, green onion and vinegar dip, ping sauce
4 tbsp finely shredded green onion
2 tbsp finely shredded ginger, preferably, young ginger
1/4 tsp sugar
1/2 tsp salt
5 tbsp vinegar
3 1/2 tbsp peanut oil




 
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Preparation
 
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!

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 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.

 

 
Servings: 2

 

 

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