Eight Treasure Crab Rice Recipe and Home Cooking Tips

Cuisine: Fujian cuisine

Ingredients/Seasonings:

2 blue swimming crabs, 4 cups glutinous rice, 2 tablespoons each of diced shiitake mushrooms, dried shrimp, diced bamboo shoots, and diced ham, 1 tablespoon wine, 1 tablespoon soy sauce, 5 cups superior stock, 3 tablespoons raw peanuts (skin removed), 2 scallions, 1 tablespoon chopped scallion, 4 slices ginger.

Preparation:

① Heat oil in a wok, stir-fry the finely diced shiitake mushrooms, dried shrimp, diced bamboo shoots, ham, peanuts, etc., splash with wine, add soy sauce and salt to season, then add 1 cup superior stock and bring to a boil. Turn off the heat, add the cooked glutinous rice, and mix evenly.

② After cleaning the crabs, wash them with cold water, cut each crab body diagonally into 3 large pieces with a heavy cleaver, trim off the sharp tips of the crab legs, crack the claws once with a strike, then rearrange them into their original shape.

③ Put the mixed glutinous rice into a large steaming bowl, arrange the cut crab pieces on top of the glutinous rice in their original shape, scatter the scallions and ginger over the crab pieces, and steam over high heat (about 40 minutes).

④ After the steamed crab rice is taken out, remove the scallions and ginger, then pour in 2 cups of boiling superior stock, and sprinkle with chopped scallion before serving.