Xi’an Steamed Crabs

Xi’an Steamed Crabs

　　Hairy crabs are best enjoyed steamed, a method known as “steamed crab.” This cooking style helps preserve the crab’s moisture. It’s not your typical steamed preparation — hairy crabs must be boiled in cold water. Otherwise, the sudden heat will cause them to struggle, leading to broken legs and loss of crab roe. Whole crabs must be tied securely before being placed in boiling water. Of course, it’s best to add a little ginger, scallion, perilla, and Shaoxing wine to the boiling water. When eating steamed hairy crabs, it’s ideal to have a side of aged vinegar for dipping. This enhances the flavor of the crab meat and aids digestion, making it the perfect accompaniment to steamed crabs. Chef Luo also mentioned that although crabs are particularly expensive in autumn, there has been a significant increase in customers ordering “steamed crabs” since early September. In fact, steaming crabs is very simple — just place the selected crabs on a steaming tray, surround them with some cilantro to remove any fishy taste, and steam them directly over high heat in a pot.

　　This is as simple as blanched shrimp, so anyone can make it at home. Moreover, steamed crabs retain their original flavors, allowing you to fully enjoy the natural taste of the crab. If you find the flavor too mild, you can add a bit of soy sauce to the aged vinegar, or mix in some minced garlic or ginger. Speaking of steamed crabs, the Shanghai-style preparation is even more refined. Aside from steaming whole crabs, Shanghainese chefs often debone the crabs and mix the meat with crab roe and fat to create “crab paste,” which is then used to prepare a variety of crab dishes.