Chinese Steamed Crab 清蒸花蟹

By Ellen L. Published: 2011-11-15

Actually in a way there is nothing particularly Chinese about this dish.  It's a simple straightforward preparation that celebrates fresh seafood for its sea sweetness and tender succulence.  Or maybe I should take that back.  Thinking about it, this dish is actually very representative of the manifestos of Cantonese cookery.  Freshness first, then simple yet subtle preparation to bring out the best of the natural taste of the fresh food. Anyways this is one of the many styles in which the Chinese eat crab which they love in general with a passion.  One of my earliest food memories is of having my mother, who loves crabs but for some strange reason will never admit it, absolutely astound me with the dexterity and speed with which she crunched her way through a mountain of crab shells with the utmost of ease.  I mean, from my youthful perspective, those crab shells were like iron shields and my mother was Superman or something. 

Read more »