Braised Hairy Crab Recipe
In the Fujian region, the cooking of hairy crabs has always been very particular. Braising highlights the crab's sweetness while allowing rich sauce to penetrate the shell.
What are Hairy Crabs?
Hairy Crabs are scientifically known as Eriocheir sinensis. Their most distinctive feature is the fine hairs covering their claws, looking as if they are wearing a pair of furry gloves.
Yangcheng Lake Hairy Crabs are the most famous. However, crabs raised in other high-quality waters such as Taihu Lake and Hongze Lake also have rich roe and fat.
Its trademark is the fine hairs all over the crab claws. The crab shell is grayish-green with a luster, the abdomen is snow-white, and there is a small "gate"-shaped protrusion on the back. Guess what, this is how it got its name!
Ingredients Required and Substitute Options
Main Ingredients
Two live female Hairy Crabs are the first choice. If unavailable, you can use thick-meated Mud Crabs as a substitute. When the crab roe is insufficient, add a spoonful of salted egg yolk as a remedy. Frozen crabs need to be thawed in advance and dried thoroughly with kitchen paper.
cornstarch
Just coat the cut surface of the crab roe thinly with cornstarch. If not available, use a mixture of regular flour and a little glutinous rice flour. This can not only preserve the roe but also add a crispy texture.
Core of the Sauce
Spicy Perilla Sauce is the key. If not available, you can use broad bean paste with fresh perilla leaves, or garlic chili sauce with basil leaves. The former has a mellow flavor and the latter is more refreshing.
Wine for Stewing
Beer can make the crab meat more tender and remove the fishy smell. As a substitute, it is recommended to use two-thirds water and one-third Huadiao wine, which gives a stronger wine aroma.
Adjusting the Spiciness
Adjust the amount of bird's eye chili according to your taste. If you're afraid of spicy food, you can use chopped red bell peppers instead, which can add color and retain the aroma.
Aromatic Ingredients
Ginger and garlic are essential. It is recommended to use old ginger and young garlic. Scallions are sprinkled in before serving. Replacing them with chopped leeks will give an unexpected aroma.
How to Select and Purchase Hairy Crabs?
Observe the Color of the Abdomen
The abdomen of high-quality Hairy Crabs should be a natural ivory white with light yellow water stain marks. If the abdomen is abnormally snow-white or black, be cautious when making a selection.
Check the Hardness of the Crab Shell
Press the edge of the crab shell with your thumb. The shell of a fresh crab should be firm and elastic. Press the joint of the second-to-last crab leg. A firm texture indicates that the crab meat is plump.
Compare the Weight and Texture
For crabs of similar size, choose the one that feels heavier. The weight difference can be more than 20%, which directly affects the meat yield.
Judge the Freshness
After untangling the binding rope, touch the crab's eyes. If it can quickly retract, the crab is relatively fresh. Fine small bubbles around the crab's mouth are a normal breathing phenomenon.
How to Clean Hairy Crabs?
Tools Needed
An old toothbrush, scissors, a large basin, and saltwater (5g of salt dissolved in 500ml of water). Do not use a steel wool ball as it may scratch the crab shell. A toothbrush with medium-hard bristles is just right for cleaning the crevices.
Letting the Crabs Eject Sand
Put the crabs into the basin and add saltwater. The water level should just cover the crab legs. Let them sit in a shaded place for 1 hour. It's normal for the water to turn turbid. After ejecting the sand, the crab meat will be sweeter. Remember to cover the basin with a plate to prevent the crabs from crawling out.
Tips for Brushing
Pinch both sides of the crab shell with your thumb and index finger, avoiding the area where the pincers move. First, brush the wrinkles under the umbilical flap on the abdomen, as this is where the most mud accumulates. Then brush the joints of the crab legs, and finally, brush the edges of the crab shell and the hairs on the claws. Turn the water flow down to prevent the crabs from getting waterlogged.
Handling the Gills and the Heart of the Crab
Cut the cotton rope and turn the crab onto its abdomen. Use the tip of the scissors to lift the umbilical flap and pull out the intestinal thread. Lift the crab shell and cut off all the grayish-white feathery gills on both sides. The hexagonal white piece under the black membrane in the center of the crab body is the heart. Since it is highly cold in nature, it must be removed.
Techniques for Rinsing
Pour running water into the opening of the crab shell and gently scoop out the inside with your finger. The remaining yellow substance is the hepatopancreas, which is edible. However, if you mind the fishy smell, you can rinse it off. Rinse the crab with the legs facing up to prevent the yellow roe from flowing out.
Emergency Measures
If you are pinched by a crab's pincer, quickly put it into water, and the crab will release its grip.
INGREDIENTS
Main Ingredients
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·2 Hairy Crabs (choose female crabs and cut them in half)
Additional Ingredients
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·20g of ginger (sliced)
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·20g of garlic (sliced)
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·2 bird's eye chilies (cut into sections)
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·A little cornstarch (for coating the crabs)
Seasonings
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·2 tablespoons of Spicy Perilla Sauce
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·5g of salt (adjust according to taste)
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·15ml of soy sauce
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·200ml of beer
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·80ml of oil (for frying the crabs)
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·An appropriate amount of scallions (sprinkle at the end)
COOKING STEP
Step 1
First, cut the 2 female Hairy Crabs in half. Coat the part with more crab roe with some cornstarch and set aside.
Step 2
Add 80ml of oil to the pan. After the pan is heated, put in the half-crabs and fry until the crab roe sets. Then turn them over and fry until the crab bodies change color, about 3 - 4 minutes. Remove them from the pan and set aside.
Step 3
Leave some oil at the bottom of the pan. Add 20g of sliced ginger, 20g of sliced garlic, 2 sections of bird's eye chilies and 2 tablespoons of Spicy Perilla Sauce. Stir-fry for 1 minute until fragrant.
Step 4
Pour in the fried Hairy Crabs and stir evenly so that the crabs are coated with the spicy sauce. Stir-fry for 1 - 2 minutes.
Step 5
Add 200ml of beer and turn to high heat and simmer for 2 - 3 minutes until the smell of alcohol evaporates and the crabs are well-seasoned.
Step 6
Finally, sprinkle in scallions, stir evenly, turn off the heat. The Spicy Hairy Crabs are ready and can be served.
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Success Tips
When frying the crabs, control the heat well. Medium-low heat can prevent the crabs from being charred on the outside while raw on the inside.
After sprinkling cornstarch on the crab roe, it can be better fixed, maintaining the original flavor of the crab roe.
When simmering with beer, remember to turn on high heat. This can make the alcohol evaporate, resulting in a more refreshing taste.
Adjust the amount of Spicy Perilla Sauce according to personal taste. Since it already contains saltiness, there is no need to add additional salt.
Pairing Suggestions
Classic Combinations
Serve with a bowl of rice with shredded ginger! Spread a layer of tender shredded ginger on the hot rice and pour some of the spicy sauce from the crab shell and mix well. It warms the stomach and relieves spiciness. After eating the crabs, drink a cup of brown sugar ginger tea, which can dispel cold and make you feel comfortable.
Refreshing Side Dishes
Cold mixed lettuce or smashed cucumbers are the most suitable. The sour taste can balance the richness of the crabs. Simple cooking method: Shred the lettuce, blanch it for 30 seconds, add rice vinegar, sugar, and sesame oil, mix well, and sprinkle with white sesame seeds.
Recommended Soups
Winter melon and dried small shrimp soup or Chinese cabbage and tofu soup are light, delicious, and won't overpower the flavor. Add two slices of ginger when making the soup to neutralize the cold nature of the crabs and make it healthier.
Variations of Staple Foods
Don't waste the spicy sauce! Boil a handful of thin noodles, fish them out, and mix them into the sauce with shredded crab roe. It's a luxurious crab roe noodle dish. Or use the sauce to fry rice, add eggs and scallions. It's so delicious that you'll lick the plate clean.
Beverage Options
Iced osmanthus plum soup is excellent for relieving spiciness. For warming up, choose warm rice wine (heated with Chinese plums and ginger slices). The aroma of the wine pairs perfectly with the freshness of the crabs.
Storage and Reheating Methods
Storage:
Refrigerator Storage: If there are any leftover Braised Hairy Crabs, it is recommended to put the crabs and the sauce together in a sealed container and store them in the refrigerator. It is best to consume them within 2 days to maintain the tenderness of the crab meat.
Freezer Storage: If you need to store them for a long time, you can put the Braised Hairy Crabs together with the sauce into a freezer bag and store them in the freezer. However, the texture of the crab meat will decline after freezing. Try to consume them within 1 week.
Reheating Methods:
Steaming: Steaming is the best way to restore the tenderness of Braised Hairy Crabs. Put the crabs and the sauce into a steamer. After the water boils, steam for 5 - 8 minutes. This way, the crab meat can retain its delicious flavor.
FAQs:
You can gently pat a little cornstarch on the crabs before frying to help hold the crab legs in place. Also, pay attention to controlling the heat when frying. Keep it at medium-low heat to avoid excessive heat exposure to the crab legs, which can also reduce the occurrence of crab legs falling off.
You can also add some sugar or honey to balance the saltiness. If you have some ready-made beer, adding some can not only dilute the sauce but also enhance the flavor.
If you're not sure, you can gently cut open the crab body with a knife. When the crab meat is completely white and firm, it is cooked. Generally, boiling for 10 - 15 minutes will ensure the crabs are fully cooked.
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