Steamed Blue Crabs with Black Ginger Dipping Sauce

Tags

• American
• Asian
• Chinese
• Ginger
• Shellfish
• Steam
• Quick & Easy
• Seafood
• Crab
• Summer
• Gourmet

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

Directions

• 1.

  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.

• 2.

  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.

• 3.

  If necessary, dip crabs in cooking liquid to remove any external residue, then transfer to another large platter. Serve crabs hot, with dipping sauce.

• 4.

  *We recommend Gold Plum brand, available at Asian markets and Kam Man Food Products (212-571-0330).