Name: Steamed Shanghai Hairy Crabs-Da Zha Xie 大闸蟹
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1-2 Shanghai hairy crabs; 1 Perilla Leaf (( Zi Su Ye ) for each crab); 4 slices ginger (fresh peeled); 1/4 cup Chinese black rice dark vinegar; 1 tbsp Brown sugar (or sugar alternative of choice); 1 tsp ginger (peeled and grated); 1 bottle Hua Mei (plum Wine); 1 inch ginger (peeled )

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Steamed Shanghai Hairy Crabs also known as (Da Zha Xie) or (大闸蟹) are a Chinese delicacy. Learn how to choose, prepare and eat this sweet crab with a Chinese black vinegar dipping sauce.

Male and female cooked hairy crabs on a white plate, tied up.

Why you are going to love Steamed Shanghai Hairy Crabs...

Sweet succulent crab meat is to die for!

Complimentary Chinese Black Vinegar dipping sauce that is a little sour, sweet and warming from the ginger

Best served with a little plum wine to warm you up from the cooling crab

Fun delicacy to enjoy with family and friends- get the bibs ready as it can be a messy adventure.

Let's Celebrate Hairy Crab Season!

Shanghai hairy crabs or otherwise known as Chinese mitten crabs or (Da Zha Xie (大闸蟹) and are found in the Yangcheng Lake. Yang Cheng Lake is a famous crab-breeding area situated to the northeast of Suzhou, Jiangsu Province. This famous Shanghai delicacy is normally consumed during late autumn/early winter (September to December every year). The crabs are tied with ropes/strings, placed in bamboo containers, steamed and served.

Shanghai hairy crabs spend most of their life in fresh water, but they must return to the sea to breed. During their fourth or fifth year in late summer, the crustaceans migrate downstream to mate. After mating, the females continue seaward, overwintering in deeper waters. They return to brackish water (has more salinity than fresh water) in the spring to hatch their eggs. The crabs gradually move upstream into fresh water, thus completing the life cycle. This is the time is in the early fall that the crabs are harvested and cooked.

What is the difference between a male and female hairy crab?

The local Chinese have a saying that female crabs are to be eaten in September and male crabs in October. 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. Male and female crabs have different taste, texture and sizes and everyone has their own personal preference on which they prefer.

Male Crabs have on their bottom shell a bell shape (triangle) and the females have a round shape shell. In addition, Males are generally are larger than females. They have more meat to them but I find their meat a little less sweet than the female meat.

Females have firm and plentiful roe which is is usually dark orange or yellow in color. Males have more creamy type of roe and is usually light yellow in color. So it is up to you which one you prefer, try one of each so you can make your own decision. The best way to have crabs is to have them steamed and then dip them into some sauce made of vinegar and ginger. It is very fresh and delicious. Personally, we love the female Steamed Shanghai Hairy Crabs as they are a little sweeter.

Male Crab

Female crab

Hairy Crab Meat is Cooling

The crab meat is believed by the Chinese to have a "cooling" yin effect on the body. 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. It tastes very similar to Japanese Umeshu (plum liquor) but much more stronger and intense in flavor.

In addition, the crabs are steamed on top of a Zi Su Ye (Perilla Leaf) and along with ginger which are both warming foods to help neutralize the cooling nature of the crab. Zi Su Ye is a Chinese medicinal herb. Zi Su Ye is used to release the exterior, disperse cold - wind-cold w/fever. Zi Su Ye resolves qi stagnation, vomiting, nausea. In addition it is used to relieve symptoms in seafood poisoning - alone or in combination w/other herbs. so you can see why this is a great Chinese herb to use with the preparation of the Shanghai hairy crabs.

Perilla leaves

Hua Mei-Plum Wine

How to choose a good Hairy crab?

To have the best pick, make sure to choose the bubbling crabs with vigorous claws and pincers as well as quick and glaring eyes. If your crab is dead or not moving, do not eat it as it can make you sick. You must make sure that your crab is alive and vigorous eye movement and movement of legs.

Never, ever, ever undo the ties preventing the crab from moving about before you cook them. Word to the wise; these little guys are very feisty and tricky and there are several funny stories of man vs hairy crab and the feat to get them in the steamer basket. They are very fast and will do anything to make a run for it. I guess the word really gets out fast between the crabs while they are in the hanging out in the store refrigerator-they all know about their pending doom.

How to EAT Steamed Shanghai Hairy Crab

Let's roll up your sleeves and enjoy some delicious Steamed Shanghai Hairy crab.

First, take the apron and top shell of the crab off. It is where the roe is on female crabs - a savory area for tasting. Then break the crab in half and do not eat the eyes, lungs or intestines, and pick around the roe and meat the most delicious part. Then pull off the crab legs. Chopstick-poking and digging can push the meat out from the crab legs and claw. 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. Don't forget to dip into the delicious black vinegar dipping sauce along the way. Be sure to check out our Stir Fried Crab with Chinese New Year Cake for the holidays.

Forget the Table Manners Eating Hairy Crab

If this is your first date with a new significant other this would not be a good dish to order in a restaurant as really all table manners are set aside. You will have delicious crab roe all over your fingers and chin, you will be making strange sucking sounds to get the meat out. It is all part of the experience.

It's said that all the flesh on this little creature can been devoured except the lungs and intestines, which may contain harmful substances and bacteria. I had the the pleasure of trying my first hairy crab with 3 of my best friends and 2 of them are from Shanghai and they are experts at eating this whole eating process. They are so skilled at this that literally they can put a piece of crab in their mouths and all that is left is the shell. Amazing. I was a little less graceful regarding this whole eating process so we made a pact what ever happened at this dining room table stayed at this dining room table. 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. When you are eating this delicious Steamed Shanghai Hairy Crabs all table rules are gone.

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. It is the best part of the Hairy crab.

A tribute to my dear friends Lynn and Yi who prepared this lovely feast for us. Anna and I were the sous chefs and QA taste test analysts for the day.

Steamed Shanghai Hairy Crabs (Da Zha Xie (大闸蟹)

Ingredients:

CRAB

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)
1 Zi Su Ye (Perilla Leaf) for each crab
1 wedge of ginger

VINEGAR SAUCE

approximately ¼ cup Chinese black rice dark vinegar
approximately 1 tablespoon Brown sugar
approximately 1 teaspoon minced ginger

HUA MEI (PLUM WINE)

1 bottle Hua Mei
1 inch wedge of ginger

PROCEDURE:

Step 1: Scrub the bound crabs with brush and water. Do not untie the straws!!!! (you do not want any escape artists running around your home) Set aside.

Step 2: Prepare the Steamer: Half fill a wok with water and then put a small bowl on top and then a plate on top of this and prepare a lid to cover. (Or if you have a bamboo steamer you can use this- whatever you like or have access to.)

Step 3: Put some dried perilla leaves and slices of ginger flat in the plate. Lay the freshwater hairy crabs on top of the plate BELLY SIDE UP and place the plate in the wok. (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)

Step 4: Steam the crabs according to size and the number of crabs in your steamer. Crab weighs less than about 7 oz cook for about 15 minutes. Crab weighs over 7 oz cook for approximately 18-20 minutes. If you have more crabs in your steamer you may have to increase the time. You will know the crabs are done when their color changes from a green/gray color to a nice orange crimson color.

Step 5: Allow the crabs to rest for 10 minutes in the steamer just so they are cool enough to handle.

Step 6: Prepare vinger sauce: For each person combine a few tablespoons of Chinese black vinegar, brown sugar and minced ginger in a little bowl for dipping. (I usually never measure but more of a dash of this and a dash of that and taste test and adjust to your liking)

If you are looking for more traditional Chinese recipes, take a look at our Chinese Recipe Category for more inspiration.

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Steamed Shanghai Hairy Crabs-Da Zha Xie 大闸蟹

Steamed Shanghai Hairy Crabs are a Chinese delicacy. Learn how to choose, prepare and eat this sweet crab with a Chinese black vinegar dipping sauce.

5 from 2 votes

Print Pin Rate

Course: Mains

Cuisine: Chinese

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: crabs

Calories: 102kcal

Author: HWC Magazine

Ingredients

CRAB

▢ 1-2 Shanghai hairy crabs
per person (female or male) - (If Shanghai hairy crabs have a badge with the brand Yang Cheng Hu, they are usually more expensive)
▢ 1 Perilla Leaf
( Zi Su Ye ) for each crab
▢ 4 slices ginger
fresh peeled

VINEGAR SAUCE

▢ ¼ cup Chinese black rice dark vinegar
▢ 1 tablespoon Brown sugar
or sugar alternative of choice
▢ 1 teaspoon ginger
peeled and grated

HUA MEI (PLUM WINE)

▢ 1 bottle Hua Mei
plum Wine
▢ 1 inch ginger peeled

US Customary - Metric

Instructions

Scrub the bound crabs with brush and water. Do not untie the straws!!!! (you do not want any escape artists running around your home) Set aside.
Prepare the Steamer: Half fill a wok with water and then put a small bowl on top and then a plate on top of this and prepare a lid to cover. (Or if you have a bamboo steamer you can use this- whatever you like or have access to.)
Put some dried perilla leaves and slices of ginger flat in the plate. Lay the freshwater hairy crabs on top of the plate BELLY SIDE UP and place the plate in the wok. (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)
Steam the crabs according to size and the number of crabs in your steamer. Crab weighs less than about 7 oz cook for about 15 minutes. Crab weighs over 7 oz cook for approximately 18-20 minutes. If you have more crabs in your steamer you may have to increase the time. You will know the crabs are done when their color changes from a green/gray color to a nice orange crimson color.
Allow the crabs to rest for 10 minutes in the steamer just so they are cool enough to handle.
Prepare vinegar sauce: For each person combine a few tablespoons of Chinese black vinegar, brown sugar and minced ginger in a little bowl for dipping. (I usually never measure but more of a dash of this and a dash of that and taste test and adjust to your liking)
Prepare the Hua Mei (Plum Wine) - In a small sauce pan, place Hua Mei and a wedge of ginger and warm up. Do NOT boil. Place wine in tea cups or heat proof cups to serve.
Bring Shanghai hairy crabs to the dinner table. Untie the straws and served with a saucer of Chinese vinegar, sugar and minced ginger. Enjoy with a cup of warm Hua Mei. Let the feast begin.

Notes

Make sure you crab is alive and well in the store you purchase it from. Be sure to choose the bubbling crabs (they actually sound like they are talking or bubbling) with brisk pincers as well as glaring eyes in order to have the best pick.

Freeze the crabs with ice water before steaming. (It sedates the crab)

Since crabs are considered a “cold” food according to Chinese medicine, one should not consume too many at a time. The best way to banish the coldness is to eat them along with "hot" food like the warmed Hua Mei (plum wine). A nice cup hot ginger tea is also a nice ending to this meal.

Cook crabs belly side up to have best results.

Crabs gradually change color from dark gray/green to orange tangerine when they are cooked.

Use the claws pointy end as a tool to get the other crab meat out (this works like a charm)

Nutrition

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Comments

5 from 2 votes (2 ratings without comment)

Steamed Shanghai Hairy Crabs