Steamed Fresh Crab in Broth

Steamed Fresh Crab in Broth

　　Among Cantonese seafood dishes, crab preparations are most popular when steamed, especially using meat crabs and gland crabs. Steamed Fresh Crab in Broth is one of the well-known traditional crab dishes. It uses gland crabs from the Chaoshan region. During preparation, the crab claws are cut off and placed on either side of the plate base, the crab meat is cut into chunks and placed on top of the claws, and the crab shell is placed over the meat. Then, diced white meat, ginger slices, and chopped onions are placed on the crab, followed by a mixture of salted water, Shaoxing wine, and Sichuan peppercorns that is poured over the top. The dish is then steamed in a steamer for 10 minutes before being removed. The ginger slices and onions are discarded before serving, and the crab is typically enjoyed with Zhejiang vinegar and minced ginger. It has an attractive presentation, vibrant colors, tender crab meat, and is considered a seasonal delicacy.