Cherry & Dennis Helper Habitat

Teochew Chilled Flower Crab

潮州凍花蟹

Teochew Chilled Flower Crab — finished dish

Total time: 160 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Whole flower crabs are steamed, chilled quickly and served with Puning bean and ginger dip.

01

Ingredients

Main ingredients

4 pieces live flower crabs (about 450 g each)
40 g ginger
30 g spring onion

Bean-ginger dip

3 tbsp Puning bean sauce
1 tbsp white vinegar
1 tsp sugar

Teochew Chilled Flower Crab — ingredients

02

Tools

cutting board
knife
stiff brush
steamer
steaming plate
cooling rack
refrigerator-safe container
food thermometer

Teochew Chilled Flower Crab — tools

03

Steps

Teochew Chilled Flower Crab — Select only live responsive flower crabs and discard dead ones

Step 1

Select only live responsive flower crabs and discard dead ones

Select only live responsive flower crabs and discard dead ones.

Teochew Chilled Flower Crab — Scrub the shells, joints and undersides thoroughly

Step 2

Scrub the shells, joints and undersides thoroughly

Scrub the shells, joints and undersides thoroughly.

Teochew Chilled Flower Crab — Slice ginger and cut spring onion, then place them on the plate

Step 3

Slice ginger and cut spring onion, then place them on the plate

Slice ginger and cut spring onion, then place them on the plate.

Teochew Chilled Flower Crab — Bring ample steamer water to a strong continuous steam

Step 4

Bring ample steamer water to a strong continuous steam

Bring ample steamer water to a strong continuous steam.

Teochew Chilled Flower Crab — Arrange crabs belly-side up in one layer over the aromatics

Step 5

Arrange crabs belly-side up in one layer over the aromatics

Arrange crabs belly-side up in one layer over the aromatics.

Teochew Chilled Flower Crab — Add remaining ginger and spring onion and cover immediately

Step 6

Add remaining ginger and spring onion and cover immediately

Add remaining ginger and spring onion and cover immediately.

Teochew Chilled Flower Crab — Steam over high heat for fifteen minutes without opening

Step 7

Steam over high heat for fifteen minutes without opening

Steam over high heat for fifteen minutes without opening.

Teochew Chilled Flower Crab — Remove only when the thickest meat reaches 63°C and shells are red

Step 8

Remove only when the thickest meat reaches 63°C and shells are red

Remove only when the thickest meat reaches 63°C and shells are red.

Teochew Chilled Flower Crab — Drain belly liquid and cool the crabs quickly on a rack

Step 9

Drain belly liquid and cool the crabs quickly on a rack

Drain belly liquid and cool the crabs quickly on a rack.

Teochew Chilled Flower Crab — Mix bean sauce, vinegar, sugar and minced ginger for the dip

Step 10

Mix bean sauce, vinegar, sugar and minced ginger for the dip

Mix bean sauce, vinegar, sugar and minced ginger for the dip.

Teochew Chilled Flower Crab — Refrigerate the crabs within two hours until thoroughly chilled

Step 11

Refrigerate the crabs within two hours until thoroughly chilled

Refrigerate the crabs within two hours until thoroughly chilled.

Teochew Chilled Flower Crab — Chop just before serving and serve the same day with the dip

Step 12

Chop just before serving and serve the same day with the dip

Chop just before serving and serve the same day with the dip.

Common mistakes

Never cook dead crab; cool cooked crab within two hours and keep it at or below 4°C.

Tips

Cool quickly on a rack, then refrigerate in a clean covered container and eat the same day.