Steaming Flower Crabs: A Simple, Succulent Guide

Steamed flower crab is a simple dish that celebrates the sweetness and tenderness of fresh seafood. The crabs are usually cleaned, seasoned, and steamed for around 10-15 minutes. The classic Chinese way to prepare this dish involves steaming the crabs with a sauce made from Chinese wine, soy sauce, and sesame oil, and garnishing with coriander leaves.

Cleaning and preparing the crabs

Cleaning and preparing crabs can be a bit of a pain, but it's important to do it thoroughly to ensure the meat is ready for cooking. Here's a step-by-step guide to cleaning and preparing yoursection title in bold

• Knocking Out the Crabs: If your crabs are live, you'll want to humanely dispatch them before cleaning. One way to do this is to place them in the fridge for a while to knock them out. Alternatively, you can put them in the freezer for 10 minutes to put them to sleep. Do not leave them in the freezer for longer, or they will freeze.
• Killing the Crabs: Once they are knocked out or asleep, you can kill them by inserting a sharp knife or skewer through the face and into the brain.
• Scrubbing and Cleaning: After they are dead, scrub the crabs under running water with a clean brush to remove any dirt, grime, or mud from the shells.
• Removing the Tail Flap and Underside: Flip the crab upside down and lift the "apron" or tail flap at the base of the bottom shell. Pull it off—it will be long and slender on males and wide and bell-shaped on females.
• Removing the Top Shell: Turn the crab over again and hold down the claws with one hand. With your other hand, grasp the side of the top shell and pull it up and away from the body to expose the insides. Set the top shells aside, placing them upside down to keep the liquid and soft parts inside.
• Cleaning the Body: From the body of the crab, remove the feathery gills, intestines (white and squiggly), and any other inedible parts. You can pull out the gills by hand or scrape them off with a knife.
• Cutting the Crab: Cut each crab's body into four pieces, ensuring that some legs are attached to each piece. If you have larger crabs, you may want to cut the body into eight pieces: separate the two claws, then cut the body into six.
• Preparing for Steaming: Lay the body pieces in a single layer on a large heat-proof platter and place the back shells on another platter. Your crabs are now ready for steaming!

Making a dipping sauce

There are several dipping sauces you can make to accompany your steamed flower crab.

Soy-garlic dip

This sauce is made by frying some finely minced garlic in oil until it is a pale-medium golden colour. Be careful not to let the garlic burn as it will taste bitter. Divide some soy sauce between four to six individual dipping bowls and pour the garlic oil into each dish, making sure to distribute the garlic evenly.

Ginger and vinegar

This simple dip is made by slicing ginger into thin matchsticks and adding it to a small amount of vinegar.

Soy sauce

You can also serve your crab with a simple dish of soy sauce.

Taucheo chilli sauce

This sauce is made by blending garlic, chilli and taucheo (soya bean paste) into a paste. Heat some oil in a wok and stir-fry the paste until fragrant, then add the crab pieces and stir-fry to coat them in the sauce. Add water and bring to a simmer, then cover the wok and let the crabs steam for about 15 minutes.

Ginger, Chinese Shaoxing wine, and soy sauce

Arrange the crabs in a bowl and top with chopped garlic and ginger matchsticks. Drizzle the wine and soy sauce over the crabs before steaming.

Cooking time and temperature

The cooking time and temperature for steamed flower crab can vary depending on the size of the crab and the number of crabs being cooked. Here is a detailed guide:

When steaming flower crabs, it is important to ensure that the water is boiling before placing the crabs in the steamer. The crabs should be placed in a large dish that fits comfortably in the steamer. The cooking time will depend on the size and number of crabs being cooked.

For smaller crabs, such as flower crabs or crucifix crabs, a general rule of thumb is to allow for at least two crabs per person. These smaller crabs typically require a shorter cooking time. One source recommends steaming small crabs for 10-12 minutes, while another source suggests 8-10 minutes. It is important to note that the crabs may need to be cooked in batches to ensure even cooking.

For larger crabs, such as mud crabs, the cooking time will be longer. One source recommends steaming large crabs for 15 to 20 minutes or longer, depending on their size. Another source suggests a cooking time of 15 minutes for 2 large crabs or 3 small crabs.

It is worth noting that the cooking time may vary slightly depending on the recipe and the desired level of doneness. Some recipes include additional ingredients and steps that may affect the cooking time, such as adding water or other liquids to create a sauce. Therefore, it is always important to monitor the crabs during cooking to ensure they are cooked to your desired level of doneness.

In terms of temperature, steaming involves using a high flame or heat to bring the water to a boil and then maintaining a high temperature throughout the cooking process. This ensures that the crabs cook through evenly and effectively.

Additionally, it is recommended to prepare the crabs before cooking by cleaning and gutting them. This involves removing the tail flap, scrubbing the shells, and removing the gills and other inedible parts. Some people also like to place the crabs in the fridge or freezer beforehand to immobilize them.

Selecting the right type and size of crab

When selecting crabs for steaming, there are a few things to consider in terms of type and size. Firstly, it is recommended to use male crabs, as they are generally meatier and easier to clean. Male crabs are identified by their larger size and triangular-shaped abdominal shell, or "apron". Female crabs are usually smaller and have a dome-shaped apron.

When it comes to size, larger crabs will yield more meat but may have a tougher texture. Smaller crabs tend to have sweeter meat but will require more work to extract the meat. The ideal size depends on your preference for meat quantity and tenderness.

If you are purchasing live crabs, it is important to select those that are active and lively, as this indicates freshness. It is also crucial to handle them carefully and keep them chilled until you are ready to cook them.

When selecting frozen crab legs, a standard serving size is between 8 ounces and 1 pound (225-450 grams). It is important to defrost them in the refrigerator for about 8 hours before steaming, and they should not be left unfrozen for more than 2 days.

Lastly, when selecting the type of crab, consider the availability and your personal preference for taste and texture. Blue crabs, Dungeness crabs, and Red Rock crabs are commonly used for steaming and are known for their unique characteristics.

What to serve with steamed flower crab

When it comes to what to serve with steamed flower crab, there are a variety of options to choose from, including sauces, side dishes, and drinks.

Sauces

A classic and simple option is clarified butter, which enhances the crab's flavour. To make this, melt regular butter and then let it cool, allowing the milk solids to sink to the bottom. You can also add fresh lemon juice and garlic to the butter for a dipping sauce. Other possible additions to the butter include rosemary, parsley, or Worcestershire sauce. Mustard with dill, mayonnaise, and hollandaise sauce are also good choices to accompany crab.

Side Dishes

It is recommended to keep side dishes straightforward so as not to overshadow the crab. A light and refreshing salad is always a good option, especially when paired with garlic butter roasted crab. A mandarin orange salad, in particular, offers a nice combination of crunch, refreshment, and sweetness. Vegetables are another good choice, with asparagus, broccoli, bell peppers, and onions being ideal pairings. Roasting or grilling these vegetables will bring out their natural sweetness, complementing the sweetness of the crab. Artichokes, especially steamed ones, are also a fun pairing, as they are eaten in a similar hands-on manner as crab.

If you're looking for something more substantial, mashed potatoes are a crowd-pleaser and any type of potato dish pairs well with crab. Gruyère scalloped potatoes, for example, offer a rich and creamy texture, while twice-baked potatoes provide a cheesy, savoury complement. Fried artichoke hearts are another crispy and delectable option. For a smoky flavour, consider Brussels sprouts with bacon or grilled corn. For a lighter option, go for a Caesar salad, adding a crisp, refreshing element to the meal.

Drinks

To complete the meal, consider pairing your steamed flower crab with wine, especially white wine. Varietals such as Pinot gris, Chardonnay, and dry Riesling are top recommendations.

Frequently asked questions