STEAMED BLUE CRABS WITH BLACK GINGER DIPPING SAUCE

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Steamed Blue Crabs with Black Ginger Dipping Sauce image

Categories     Ginger     Shellfish     Steam     Quick & Easy     Seafood     Crab     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 10

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

Steps:

  • 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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