Entree: China – Jiangsu – 黄酒蒸蟹 ➤ Huángjiǔ zhēng xiè (Whole freshwater crabs steamed with Chinese yellow rice wine and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 5 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 whole freshwater crabs, cleaned, approx. 10–12 oz (280–340 g) each
- 3/4 cup (180 ml) Chinese yellow rice wine (huangjiu) or Shaoxing wine
- 3 tbsp (45 ml) light soy sauce
- 2 tbsp (30 ml) sesame oil
- 1/2 cup (120 ml) water
- 3 tbsp (45 ml) thinly sliced fresh ginger (about a 3-inch (7.62 cm) piece, approx. 1 1/4 oz (35 g))
- 4 scallions, cut into 2-inch (5 cm) lengths
- 1 tsp (5 g) sugar
- 1/2 tsp (3 g) salt, plus more to taste
- For the dipping sauce:
  - 1/2 cup (120 ml) Chinkiang black vinegar or Chinese black vinegar
  - 2 tbsp (30 ml) light soy sauce
  - 2 tbsp (30 ml) finely julienned fresh ginger
  - 1 tsp (5 ml) toasted sesame oil
  - 1 tsp (4 g) sugar

Show original ingredient measurements

- 4 whole freshwater crabs, cleaned, approx. 10–12 oz (280–340 g) each
- 3/4 cup (180 ml) Chinese yellow rice wine (huangjiu) or Shaoxing wine
- 3 tbsp (45 ml) light soy sauce
- 2 tbsp (30 ml) sesame oil
- 1/2 cup (120 ml) water
- 3 tbsp (45 ml) thinly sliced fresh ginger (about a 3-inch piece, approx. 35 g)
- 4 scallions, cut into 2-inch (5 cm) lengths
- 1 tsp (5 g) sugar
- 1/2 tsp (3 g) salt, plus more to taste
- For the dipping sauce:
  - 1/2 cup (120 ml) Chinkiang black vinegar or Chinese black vinegar
  - 2 tbsp (30 ml) light soy sauce
  - 2 tbsp (30 ml) finely julienned fresh ginger
  - 1 tsp (5 ml) toasted sesame oil
  - 1 tsp (4 g) sugar

Instructions

1. Rinse crabs under cold water and pat dry. Tie the legs gently to keep shape for steaming. Place a few slices of ginger and a scallion inside each crab cavity.
2. In a shallow heatproof dish large enough to hold the crabs in a single layer, pour the rice wine, soy sauce, sesame oil, water, sugar, remaining ginger slices, and scallions. Arrange the crabs belly-side down in the dish and spoon some liquid over each crab.
3. Prepare a steamer (bamboo or metal) with boiling water. Place the dish with crabs into the steamer, cover, and steam over high heat for 12–15 minutes for 10–12 oz (280–340 g) crabs (increase 2–3 minutes for larger crabs). Do not over-steam to keep meat tender.
4. While crabs steam, combine the dipping sauce ingredients in a small bowl and stir until sugar dissolves. Taste and adjust to a balance of acidity and sweetness.
5. When steaming time is up, remove the steamer from heat and let the crabs rest covered for 3–5 minutes to finish cooking gently.
6. Transfer crabs to a platter, serve hot with the ginger-black vinegar dipping sauce and extra warmed rice wine if desired. Encourage diners to use crab picks and enjoy the aromatic meat with the sharp sauce.