Shanghai Hairy Crab

Mains
Seafood
Sides/Snacks

Easy Level:

Cook Time:

Servings:

4

Almost every Singaporean knows when the durian season is. Now, how about Shanghai hairy crab season? Well it is somewhere between the 9th and the 10th lunar month. (Autumn season)
And what’s the best way to enjoy fresh hairy crab? Definitely by steaming!
The best part of hairy crab is not the flesh but the rich creamy roe, which tastes almost like a seawater flavored ice-cream.
And… locals know their stuff best. Shanghainese people usually eat it with a splash of black vinegar and ginger. Why black vinegar? The richness and tangy-ness of the vinegar accentuates the sweetness of the crab roe. And ginger brings a Yin-Yang balance to the cooling hairy crab. (For the “alcoholics”, try pairing your hairy crab with some shaoxing Huang Jiu/ yellow wine!)
Pure bliss my friends!

Ingredients

Adjust Servings
US / Metric
0.00
Hairy crabs
0.00
Hairy crabs
0.00
tbsp
tbsp
grated ginger
0.00
tbsp
tbsp
grated ginger
0.00
tbsp
tbsp
black rice vinegar
0.00
tbsp
tbsp
black rice vinegar
0.00
tbsp
tbsp
brown sugar
0.00
tbsp
tbsp
brown sugar

Steps

1

For the dipping sauce, combine 2 tbsp grated ginger, 4 tbsp black rice vinegar and 1 tbsp brown sugar
For the dipping sauce, combine 2 tbsp grated ginger, 4 tbsp black rice vinegar and 1 tbsp brown sugar
Mark as completed

2

Lay crab shell side down in bamboo steamer
Lay crab shell side down in bamboo steamer
Mark as completed

3

Steam for 13 - 15 mins
Steam for 13 - 15 mins
Mark as completed

4

Before serving, cut in half and remove gills
Before serving, cut in half and remove gills
Mark as completed

5

For the dipping sauce, combine 2 tbsp grated ginger, 4 tbsp black rice vinegar and 1 tbsp brown sugar
For the dipping sauce, combine 2 tbsp grated ginger, 4 tbsp black rice vinegar and 1 tbsp brown sugar
Mark as completed

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