Serves: 5
TO BOIL:
Plunge the crabs, head down, in enough boiling water to cover. Add a crushed garlic clove then cook, covered, until done (about 15 minutes for a small crab, 30 minutes for a large one).
TO STEAM:
Place the crabs in a heatproof dish and cover with 5 to 6 slices fresh ginger root and 4 tablespoons sherry. Steam until done (15 to 30 minutes.) See How-To, _Steaming.
TO SHELL:
Remove and discard the tail or apron and force upper and lower shells apart. Discard soft, spongy parts. With nutcracker or hammer, lightly crush large claws or pincers. Then remove meat from shells and pincers, discarding the white cartilage.
The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.
This _Crabs: To boil, steam or shell recipe is from the Thousand Recipe Chinese Cookbook Cookbook. Download this Cookbook today.
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