Ann, I must keep that in mind to scrub them! Hahaha! Next time, I will look for frozen crab meat (don't buy the ones in cans, they are awful) and fill the crab cakes in small bowls instead. Prepare the Hua Mei (Plum Wine) - In a small sauce pan, place Hua Mei and a wedge of ginger and warm up. Forgotten how I cook it too! Yes, I am who you think I am! You will know the crabs are done when their color changes from a green/gray color to a nice orange crimson color. No one even said a word when I was trying to evacuate a piece of crab meat from the claw and the whole claw shot across the table. First, take the apron and top shell of the crab off. A lot! I wanted to recreate Grandma's steamed crab cakes and for the sake of authenticity (and nostalgia), I had to fill them in crab shells. Worth the effort. If your crab is dead or not moving, do not eat it as it can make you sick. But I think it is expensive, I dare not buy because I'm scared of live ones. This type of hobby is useful :) Yes, try this crab cake. I love crab but have never eaten them like this before – sounds fantastic. And do you know, at dinners/lunches, I actually skip the crabs because I don't want to go through all the hammering and digging :), hi phong hong, i just made some stuffed crabs too last month but mine was deep fried. You must be pleased indeed. Agreed, all parents want to share all good things with their children, especially good food! The most expensive free meal 大闸蟹 | biggreenasianegg 大绿蛋, 1-2 Shanghai hairy crabs per person (female or male) about 100 grams – (If Shanghai hairy crabs have a badge with the brand Yang Cheng Hu, they are usually more expensive), approximately 1/4 cup Chinese black rice dark vinegar. From your blog, I gather you must be a Terengganu girl. Hi Amelia, thanks for your compliments. Do check out my October 2012 postings as there are many recipes which I posted for the MFF Terengganu Food Fest. Click here to view the site and the preparation […], Hi There! For all of my Chinese foodies this picture of the crab orange roe will be yummy for all of my Western foodies you may wish to look away as this is the picture of the crab roe. Wish I'm your neighbor, we can exchange our cooking or baking.Thanks for sharing the recipe. – as well as a fair share of folks who find it , um, gross…, Thanks Marie, I am glad you are not scared of crab roe as it really is the best part of the crab. Copyright © 2020 Saveur. Yeah, Jeannie, a lot of sweat was shed to make this dish :). This saying has to do with the amount of yellow/orange (the eggs of the female) and paste (white/yellow matter in the male) in the crabs. Drowning them in tap water works, as does freezing them, but neither method is as humane as simply flipping over each crab and slicing through its heart. When you are eating this delicious Steamed Shanghai Hairy Crabs all table rules are gone. Recipe to follow in future post. Maybe I willtry out your recipe . Well done. Always insist of fresh crabs when making this dish. My ancestral home is the present day Dentist Wee (my cousin) Clinic. And I would the turn other way! And my daughter too! Kimmy, you are so lucky. My friends from Shanghai show me the trick, if you break the crab leg just about the joint and then with one of the tiny claws you can push or pull out the yummy crab meat. Back to my crab cakes. Happy cooking! This post is making me crave for chim-kuay. A crab meal usually is accompanied with warmed Shaoxing rice wine or huàméi (plum wine) a perfect combination with this steamed delicacy to help warm the body. I do miss this chim koay but heh...heh....I still remember how tedious it is! Well, Joyce, I don't think there will be a repeat preformance from me. (The reason for belly side up is that most of the meat is on the top of crab and this will be closest to the heat). Some of those photos look pretty scary. The Aroma of Good Times Awaits Malaysians this 11.11 with OLDTOWN White Coffee. The nice Bangla man was recommending the live crabs, pointing out to me the ones that have crab roe. I am Dentist Wee's niece. It is so tedious, I will be looking for frozen crab meat too.
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