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How to Cook
Crab Vinegar Sauce
1-2 Hairy Crabs per person appx ¼ cup vinegar
A few slices of young ginger appx 1 tablespoon of sugar/ brown sugar
1-2 dried perilla leaf (optional) appx 1 teaspoon of minced young ginger
Step 1: Wash the crab: Scrub the binded crab with a brush under running water. Do not untie the crab.
Step 2: Prepare the Steamer: Half fill a wok with water and then put a small bowl on top and then a plate and prepare a lid to cover. Wait until the water starts to boil. Alternatively use an electric steamer.
Step 3: Prepare the crabs: Put some dried perilla leaves and slices of young ginger flat in the plate. Lay the crabs on top of the plate BELLY SIDE UP and place the plate in the wok.
Step 4: Steaming: Steam the crabs according to size. Crabs are done when their color changes from a green/gray color to a nice orange crimson color.
less than 200g – approx. 18-22 mins
over 200g – approx. 20 – 25 mins
Increase steaming time by 2 mins when more than 4 crabs
Step 5: Prepare vinegar sauce: Add ¼ cup of Chinese black vinegar, 1 tb spoon of sugar (add more/less for accordingly) and 1 teaspoon of minced young ginger
Step 6: Arrange the table and prepare for a feast.
We will provide you with a Pamphlet that provides you with basic information of the crabs, cooking instructions and also the proper way of eating a hairy crab when we deliver our LIVE hairy crabs to your doorstep.