Chinese recipes
Chinese Steamed Cracked Crabs
1 crab, live in the shell, about 2 po; unds
2 green onions, bruised and cut in ha; lf
2 quart sized slices of ginger
1 tablespoon shao hsing wine or dry sherry
1 ginger, green onion and vinegar dip; ping sauce
4 tablespoon finely shredded green onion
2 tablespoon finely shredded ginger, preferably; young ginger
1/4 teaspoon sugar
1/2 teaspoon salt
5 tablespoon vinegar
3 1/2 tablespoon peanut oil

It's crab season here in the San Francisco bay area. Heap and heaps ofluscious Dungeness crabs are showing up all over the place.

Steamed or live++take your pick! I was in Oakland's Chinatown last weekend shopping at the Sam Yick gorcery and saw a couple of boxes of still- kicking Blue crabs for a buck seventy-nine a pound. Good eatin' ahead!

Kill and clean the crab. Place it, top shell down, on a heat- resistant plate. Scatter the onion, ginger and wine on top of the crab. Put the crab and plate into a preheated steamer. steam over high heat for 15 minutes. Remove and cool.

Disjoint and crack the crab and arrange on a platter. Dip the meat into the dipping sauce and eat with green onions and ginger. Use the tip of the leg to dig out the meat.

Serves 2 as a light meal.

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