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Steamed Blue Crabs with Black Ginger Dipping Sauce

Steamed Blue Crabs with Black Ginger Dipping Sauce

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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These steamed blue crabs offer a delicate, sweet flavour that is perfectly balanced by a punchy black ginger dipping sauce. This dairy-free seafood dish focuses on the natural freshness of the crab, using coriander stems in the steaming water to infuse the meat with a subtle, aromatic depth. The sauce, made with authentic Chinkiang vinegar and fresh ginger, provides a sharp, savoury contrast that cuts through the richness of the crabmeat.

Ideal for a relaxed weekend lunch or a social dinner party, this recipe is designed for those who enjoy the tactile experience of cracking shells and sharing platters. Served hot with the piquant dipping sauce on the side, it is a light yet incredibly satisfying meal. For the most authentic flavour, seek out a high-quality fermented soy sauce to truly elevate the finished dish.

Ingredients for Steamed Blue Crabs with Black Ginger Dipping Sauce

1/2 cup fresh coriander stems, coarsely chopped
36 live blue crabs (1/4 to 150g each
3 dozen), well rinsed
1 1/2 to 2 tablespoons finely chopped peeled fresh ginger
120ml fermented fine-quality soy sauce
60ml zucchero
60ml acqua
45ml Chinese black vinegar* (preferably Chinkiang) or cider vinegar
1/4 cucchiaini di sale
a wide 6- to 8-qt heavy pot with a tight-fitting lid

How to make Steamed Blue Crabs with Black Ginger Dipping Sauce

Bring 1 1/2 inches water to a boil in pot. Add coriander stems, then carefully add half of crabs using tongs and return to a boil. Cook, covered with lid, 8 minutes (for 110g crabs) to 10 minutes (for 150g 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).

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.