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Yan Can Cook’s Steamed Crab with Shaoxing Wine Sauce

Makes: 2 servings
Ingredients:
4 live Maryland blue crabs or 1 live Dungeness crab
4 egg whites, lightly beaten
1/3 cup chicken broth
2 Tbsps. Chinese rice wine, (shaoxing wine)
1/3 cup Chinese rice wine, (shaoxing wine)
2 tsps. minced fresh ginger
2 tsps. sesame oil
1/4 tsp. salt
Cooking:
Adapted from Martin Yan’s Entertaining At Home (Wan Li Book Co Ltd)1. If using Maryland crabs, clean well and remove skirt from each crab. If using Dungeness crab, remove top shell, clean and quarter crab bodies. Combine egg whites, soup stock, and 2 Tbsp. rice wine; pour into a heatproof serving plate. Arrange crab pieces on egg white mixture; place top shells of crabs on top of crab pieces.
2. Combine seasoning ingredients in a bowl; set aside.
3. Prepare a wok for steaming. Add crabs; steam 10 to 12 minutes or until crabs turn red and egg whites turn opaque. Pour seasonings on top of crabs. Cover and steam another 2 minutes. Serve hot.
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