Steamed Shanghai Hairy Crab with Ginger-Vinegar Dip
Live hairy crabs steamed whole in 15 minutes until the shells turn bright orange—no fuss, pure umami. Serve with a punchy ginger-rice vinegar sauce that cuts through the rich, buttery roe.
- Total time
- 20 min
- Servings
- 2
- Calories
- 185
- Protein
- 28g
Ingredients
6 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Rinse crabs under cold running water, scrubbing the shells and legs. Pat dry with paper towels.
Step 2
Fill a steamer pot with 1.5 inches of water. Bring to a boil, then set the steamer rack in place.
Step 3
Arrange crabs on the steamer rack shell-side up, belly facing down. Cover and steam for 15 minutes.
Step 4
While crabs steam, stir minced ginger, rice vinegar, soy sauce, and water in a small bowl until combined.
Step 5
Check crabs—shells should be bright orange-red and a leg pulls away cleanly. Transfer to a serving plate.
Step 6
Pour ginger-vinegar sauce into a dipping bowl. Garnish with sliced scallion. Serve immediately.
Tools you’ll need
- steamer pot with rack (bamboo or metal)
- small mixing bowl
- paper towels
- serving plate
- small dipping bowl
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
