Steamed Crab With Chinkiang Vinegar And Ginger Recipe

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Steamed Crab With Chinkiang Vinegar and Ginger Recipe By Fiona Reilly Fiona Reilly Fiona Reilly is a writer and photographer passionate about food and travel in China. Learn about Serious Eats' Editorial Process Updated March 14, 2025 Save WRITE A REVIEW Print Close

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Why It Works

A dipping sauce of sour Chinkiang vinegar balances the natural sweetness of the crabmeat.

Steaming the crabs in a two-tiered basket system makes cooks them quickly and efficiently.

In Shanghai, the arrival of fall signals the start of the much-anticipated hairy crab season. These small crabs, with their hairy mittens, have a rich, sweet flesh and roe. Unfortunately, hairy crab are considered an environmental pest in the USA; instead, substitute any small fresh or saltwater crab. The richness and sweetness of crabmeat goes perfectly with a sweet-and-sour dipping sauce flavored with Chinkiang vinegar and ginger. This dish is part of our seven-course Mid-Autumn Festival feast.

How to Host a Chinese Mid-Autumn Festival Feast

Recipe Details

Steamed Crab With Chinkiang Vinegar and Ginger Recipe

Prep 10 mins Cook 15 mins Active 15 mins Cooling Time 5 mins Total 30 mins Serves 4 servings Save Print Keep Screen Awake

• 1 (2-inch) knob of ginger, peeled and cut into thin matchsticks, divided

• 2 ounces Chinkiang vinegar

• 2 ounces rice vinegar

• 2 teaspoons brown sugar

• 4 small fresh or saltwater crabs

• Shaoxing wine for drinking (optional)

1. Divide ginger equally 4 ways and place into 4 small bowls.

2. Combine Chinkiang and rice vinegars with sugar in a small pan. Warm over low heat, stirring occasionally until sugar dissolves. Let cool. Meanwhile, bring 2 inches of water to a boil in a wok or a large pot. Once cool, divide vinegar sauce into the 4 bowls with ginger.

3. Clean crabs with a stiff-bristled brush under running water. If using a wok, place clean crabs shell-side down into two large bamboo steamer baskets, one over the other, and fit with lid. If using a Western-style pot, place crabs shell-side down in a standard steamer basket. Place steamer baskets over boiling water, cover if using a Western-style pot, and steam until crabs are cooked through, 8 to 10 minutes.

4. Serve crabs warm with vinegar and ginger dipping sauce.

Special equipment

Steamer baskets

Notes

This dish is traditionally enjoyed with warmed Shaoxing wine. To do so, place a bottle in a container of hot water for several minutes and serve it alongside the crab in small cups.

This Recipe Appears In

• How to Host a Chinese Mid-Autumn Festival Feast

• Quick Sides
• Chinese
• Stovetop Seafood
• Crab
• Ginger

Nutrition Facts (per serving)
88	Calories
1g	Fat
3g	Carbs
15g	Protein

Show Full Nutrition Label ×

Nutrition Facts
Servings: 4
Amount per serving
Calories	88
% Daily Value*
Total Fat 1g	1%
Saturated Fat 0g	1%
Cholesterol 82mg	27%
Sodium 338mg	15%
Total Carbohydrate 3g	1%
Dietary Fiber 0g	1%
Total Sugars 2g
Protein 15g
Vitamin C 3mg	16%
Calcium 82mg	6%
Iron 0mg	3%
Potassium 252mg	5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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