Steamed Hairy Crab

Chinese Steamed Hairy Crab 

Introduction

Steamed hairy crab, also known as Da Zha Xie , is one of China’s most famous autumn delicacies. Originating from the Yangcheng Lake area in Jiangsu Province, this dish highlights the natural sweetness and creamy texture of the crab’s meat and roe. The traditional method—simple steaming—preserves its original flavor perfectly.

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Ingredients

• 4 live hairy crabs (male or female, depending on the season)

• 4 slices of ginger

• 2 stalks of scallion

• 1 small bowl of vinegar dipping sauce (see below)

• A small amount of Shaoxing wine (optional)

For the Dipping Sauce:

• 3 tablespoons black rice vinegar

• 1 tablespoon finely chopped fresh ginger

• 1 teaspoon light soy sauce (optional)

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Instructions

Step 1: Preparation

1. Gently scrub the crabs with a soft brush under running water to remove any dirt.

2. Tie the crabs’ claws and legs with kitchen string to prevent them from falling apart during steaming.

3. Place the crabs belly-side up on a plate. (This helps retain the roe inside while steaming.)

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Step 2: Prepare the Steamer

1. Fill a steamer or large pot with water and add sliced ginger and scallion to remove the fishy smell.

2. Optionally, add a splash of Shaoxing wine for aroma.

3. Bring the water to a rolling boil.

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Step 3: Steam the Crabs

1. Place the crabs on the steamer rack, belly-side up.

2. Cover and steam over high heat for 15–20 minutes, depending on the size of the crabs.

3. When cooked, the shells will turn a bright orange-red color and release a rich aroma.

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Step 4: Make the Dipping Sauce

1. In a small bowl, mix black rice vinegar and finely chopped ginger.

2. Add a few drops of soy sauce for extra flavor (optional).

3. Stir well and set aside.

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Step 5: Serve and Enjoy

1. Remove the crabs from the steamer and let them cool for 1–2 minutes.

2. Serve them whole on a plate with the dipping sauce.

3. To eat, gently open the crab shell, remove the gills, and enjoy the rich roe and tender meat with the ginger-vinegar sauce.

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Tips

• Female crabs are best in autumn (around September–October) for their rich orange roe.

• Male crabs are preferred in late autumn to early winter (November) for their creamy white crab paste.

• Always steam the crabs fresh—never reheat cooked ones, as the texture will toughen.