Chiu-Chow Style Cold Flower Crab


·       600g flower crab

Dipping sauce:

·       2 pieces of ginger

·       1 teaspoon of soy sauce

·       3 tablespoons of black vinegar

·       1 tablespoon of sugar


  1. Freeze the flower crab in the freezer for at least 1 hour.

  2. Take the crab out. Squeeze out the mud and dirt in the apron. Then wash and clean thoroughly.

  3. Turn the crab around with the top shell facing down. Bring a pot of water to a boil and steam the crab on high heat for 20 minutes (depending on how the size of the crab) or until it is fully cooked.

  4. Take the crab out and discard the water on the plate. Put the crab on another clean plate and let the crab cool down.

  5. Once the crab is cool, separate the top shell and remove the gills and mandibles. Chop the crab in pieces.

  6. Shred the ginger and mix the dipping sauce well.