Steamed Blue Crabs with Black Ginger Dipping Sauce - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Blue crabs take a little more work to eat than larger crabs like Dungeness, but their sweet flavor is worth the extra effort. Blue crabs are commercially harvested from New York to Florida — including, most famously, Chesapeake Bay — and the Gulf Coast st
Ingredients
- 1/2 cup fresh cilantro stems, coarsely chopped
- 36 live blue crabs (1/4 to 1/3 lb each; 3 dozen), well rinsed
- 1 1/2 to 2 tablespoons finely chopped peeled fresh ginger
- 1/2 cup fermented fine-quality soy sauce
- 1/4 cup sugar
- 1/4 cup water
- 3 tablespoons Chinese black vinegar* (preferably Chinkiang) or cider vinegar
- 1/4 teaspoon salt
- Special equipment: a wide 6- to 8-qt heavy pot with a tight-fitting lid
Instructions
- Bring 1 1/2 inches water to a boil in pot. Add cilantro stems, then carefully add half of crabs using tongs and return to a boil. Cook, covered with lid, 8 minutes (for 1/4-pound crabs) to 10 minutes (for 1/3-pound 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).
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