Shanghai Drunken Crab
Live crabs braised in Shaoxing wine, ginger, and scallions until meat is tender and infused with boozy aromatics. A classic Shanghai delicacy with deep, savory flavor.
- Total time
- 45 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Rinse crabs under cold water. Pat dry with paper towels.
Step 2
Place crabs on cutting board. Lift the pointed tail flap and remove it. Scrape out the gray feathery gills from inside.
Step 3
Heat a large heavy pot or clay pot over medium-high until hot, ~2 minutes.
Step 4
Add ginger slices and scallion pieces. Stir until fragrant, ~30 seconds.
Step 5
Place crabs into the pot. Arrange so they fit snugly but not stacked.
Step 6
Pour Shaoxing wine, stock, soy sauce, and sugar over the crabs.
Step 7
Cover and bring to a boil over medium-high, then reduce heat to medium-low.
Step 8
Simmer covered for 18–22 minutes until crabs turn deep orange-red and legs pull away easily.
Step 9
Carefully transfer crabs to a serving plate using tongs. Pour braising liquid over the top.
Step 10
Drizzle sesame oil over the crabs. Season with white pepper and salt to taste. Serve hot.
Tools you’ll need
- large heavy pot or clay pot (5-quart minimum)
- cutting board
- sharp knife
- paper towels
- tongs
- serving plate
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