Steamed Blue Crabs with Black Ginger Dipping Sauce

Ingredients for Steamed Blue Crabs with Black Ginger Dipping Sauce

• 1/2 cup fresh coriander stems, coarsely chopped

• 36 live blue crabs (1/4 to 150g each

• 3 dozen), well rinsed

• 1 1/2 to 2 tablespoons finely chopped peeled fresh ginger

• 120ml fermented fine-quality soy sauce

• 60ml sugar

• 60ml water

• 45ml Chinese black vinegar* (preferably Chinkiang) or cider vinegar

• 1/4 teaspoons salt

• a wide 6- to 8-qt heavy pot with a tight-fitting lid

How to make Steamed Blue Crabs with Black Ginger Dipping Sauce

Bring 1 1/2 inches water to a boil in pot. Add coriander stems, then carefully add half of crabs using tongs and return to a boil. Cook, covered with lid, 8 minutes (for 110g crabs) to 10 minutes (for 150g crabs) from time they enter water. (Break shell of 1 claw to check for doneness; crabmeat should be opaque.) Transfer crabs with long-handled tongs to a large platter, reserving cooking liquid in pot, and keep warm, loosely covered with foil. Cook remaining crabs in same manner.

While crabs cook, stir together ginger (to taste), soy sauce, sugar, water, vinegar, and salt in a small bowl until sugar and salt are dissolved.

If necessary, dip crabs in cooking liquid to remove any external residue, then transfer to another large platter. Serve crabs hot, with dipping sauce.

*We recommend Gold Plum brand, available at Asian markets and Kam Man Food Products (212-571-0330).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.