Serves 2
Ingredients:
1 medium-sized crab
1 tbsp. oil
2 slices ginger
3 scallions
Dipping sauce:
1 tbsp. oil
1 oz. minced ginger
2 tbsps Chinkiang vinegar (made from millet)
Pinch of salt
1/4 tsp. sesame oil
Directions:
1. To prepare crab, first scrub the outside very thoroughly with a nail brush or pan-scrub, holding the crab tightly closed as you do it. Then take off the claws and scrub each of these carefully. Lift up the carapace and remove the stomach sac and feathery gills. Discard the apron. Chop the crab, including the shell, into 2 1/2 inch pieces; crack the claws so the meat can be easily reached.
2. Put the chopped crab into a shallow bowl with the ginger, scallions cut into 1-inch lengths, and the oil. Steam for 15 minutes.
3. Make a dipping sauce by heating the oil very hot and pouring it over the minced ginger. Stir in the vinegar, salt and sesame oil and serve with the crab.
