Steamed Heli Crab

Steamed Heli Crab

　　Heli crabs are produced in the Xiaohai area of Heli, Wanning City, Hainan Province. They have a hard shell, plump meat, and rich roe, making them one of the four famous local delicacies of Hainan. There are many ways to cook Heli crabs—steaming, boiling, stir-frying, and roasting—each with its own charm, but steaming is the most renowned.

　　Preparation:

　　(1) Clean the exterior of the Heli crab, place it in a pot with an appropriate amount of water (just enough to not submerge the crab), add refined salt, ginger slices, and spring onion segments. Cover and steam over high heat for 15 minutes. Remove the crab, clean out the gills, then lightly roast it over a low flame. Wipe off any adhering particles with a clean towel, cut it horizontally to expose the red roe-filled shell, then make crisscross cuts. Arrange neatly on a plate.

　　(2) Mince garlic and ginger, chop oranges into small pieces, and mix them together with refined salt, sugar, vinegar, and Sichuan pepper powder. Serve this mixture alongside the Heli crab. When eating, dip the crab meat into the seasoning. Those who prefer spicy flavors can add a bit more chili for a richer taste.

　　Features: The Heli crab highlights its natural flavor, with tender meat, attractively red roe, and is an excellent pairing with wine.