Kitchen Recipe Collection
Shanghai Steamed Hairy Crab (Da Zha Xie)
The ultimate autumn delicacy in Shanghai. Sweet, delicate crab meat and rich, golden crab roe, steamed simply and dipped in black vinegar and ginger.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Servings
- 2
- Difficulty
- medium
- Cuisine
- Chinese
Ingredients
Scaled for 2 servings
- 4 live Chinese mitten crabs (hairy crabs), securely tied with string
- 3 inches fresh ginger, sliced
- 2 scallions
- 1/4 cup Chinese black vinegar (Chinkiang)
- 1 tbsp ginger, finely minced (for dipping sauce)
- 1 tsp brown sugar
- Dried perilla leaves (Zi Su) for steaming (optional but traditional)
Equipment
- Large bamboo steamer or pot
- Crab eating tools (picks and crackers)
Instructions
- 1
Clean Crabs
Use a clean toothbrush to scrub the live, tied crabs thoroughly under running water, especially their hairy claws and bellies.
- 2
Prepare Dipping Sauce
In small dipping bowls, mix the black vinegar, finely minced ginger, and brown sugar. Stir until sugar dissolves.
- 3
Boil Steamer
Bring a large pot of water to a rolling boil.
- 4
Prepare Steam Rack
Line the steaming rack with dried perilla leaves, thick ginger slices, and scallions. This removes the 'fishy' smell and balances the 'cold' nature of the crab in traditional medicine.
- 5
Place Crabs
Place the tied crabs in the steamer BELLY UP. This prevents the precious golden roe from leaking out into the water as it cooks.
- 6
Steam
Cover and steam over high heat for 15-20 minutes, depending on the size of the crabs. The shells will turn a brilliant orange-red.
- 7
Rest
Turn off the heat and let them rest in the steamer for 2 minutes.
- 8
Serve
Remove the strings and serve the crabs whole.
- 9
How to Eat (Shell)
Pull off the top shell (carapace). Use a small spoon to eat the rich, golden, buttery crab roe, dipping it lightly in the vinegar.
- 10
Remove Gills
Remove and discard the feathery grey gills from the body, as they are inedible and considered too 'cold' for digestion.
- 11
Eat the Body
Break the body in half and pick out the sweet white meat.
- 12
Eat the Legs
Use scissors to cut the legs and a crab pick to push the meat out. Dip all meat in the ginger-vinegar sauce.
Cooking Tips
- Hairy crabs must be cooked alive. Dead crabs develop toxins rapidly and should be discarded.
- Hairy crabs are small, so the main attraction is the incredibly rich, bright orange roe, not just the meat.
Variations
- Drunken Crab: A preparation where live crabs are submerged in a marinade of Shaoxing wine, soy sauce, and spices until they 'drink' themselves to sleep, then eaten raw (requires pristine sourcing).
Nutrition Estimate
200 calories · 25g protein · 2g carbs · 8g fat · 0g fiber per serving
