Dry-Braised Lute Crab

Dry-Braised Lute Crab

　　The lute crab is a famous specialty of Hainan, scientifically known as "Ranina ranina." Due to its unusual appearance, local fishermen also call it the "Qiong Beast Crab." Its physical characteristics include a head-thorax shield shaped like a frog and resembling a lute, with large, symmetrical claws. It has four pairs of front legs, each with flat, shovel-like segments and soft hairs. The most distinctive feature that sets it apart from other crabs is that it moves forward in a straight line rather than sideways. The lute crab lives on sandy seabeds at depths of 10–30 meters near the coast, often hiding in the sand. The main production area in Hainan is around Xincun Harbor in Lingshui. The peak fishing season is around March each year, when the lute crabs are large, meaty, and exceptionally delicious.

　　Ingredients:

　　Two live lute crabs (approximately 1.25 kg in total), 25 g scallion sections, 15 g ginger slices, 10 g minced garlic, 5 g Guilin sauce, an appropriate amount of chili peppers, 150 g stock, 10 g monosodium glutamate (MSG), 7.5 g salt, 3 g pepper, 10 g white spirit, 15 g cornstarch, 1 kg cooking oil (actual usage about 100 g), a small amount of sesame oil.

　　Preparation:

　　1. Shell the lute crabs, remove the apron, and clean them. Trim the tips of the front legs, crack the hard shells of the claws, and cut each crab into six pieces. Toss the pieces lightly with a little cornstarch.

　　2. Heat a wok over high heat, add the cooking oil and heat to about 80% hot (around 180°C). Add the crab pieces and shells and deep-fry until 70% cooked. Remove and set aside the shells, then pour the oil back into the container.

　　3. Reheat the same wok, add ginger slices, scallion sections, minced garlic, and chili peppers, and stir-fry until fragrant. Add the crab pieces, splash in the white spirit, stir well, and cook briefly. Then add the stock and simmer slightly. Next, add salt, MSG, pepper, Guilin sauce, and sesame oil, and stir continuously until slightly dry. Thicken with a bit of wet cornstarch to form a light gravy, and finish with a drizzle of oil. When plating, arrange the crab shells and claws around the edge or reassemble them into their original shape.

　　Features:

　　Retains the original shape of the crab, with red shells and white meat—very distinctive. The dry-braising method yields a rich aroma, and the meat is succulent and delicious.