Homemade Steamed Egg with Crab Method

Crab Steamed eggs, extremely flavorful, made with spider crabs and eggs interchangeably absorbing each other's flavors greatly enhancing the dish. This dish is one I tried at a friend's restaurant and later recreated at home. The restaurant version was inverted steamed spider crabs, extremely delicious with plenty of savory broth left over; someone suggested using this broth to steam egg custard soup which turned out very well. After slightly modifying the recipe by directly mixing crab meat and egg liquid, the taste remained tender and smooth.

　　Ingredients Main ingredients

400g spider crabs, 3 eggs,lemonfish sauce2 tablespoons, rice wine as needed, ginger 10g, small amount of alcohol, some green onion, steps

1. Clean the spider crabs and cut them into pieces.

2. Prepare eggs, alcohol, lemon fish sauce, ginger, and green onions.

3. Marinate the crab pieces with ginger slices and alcohol for a moment.

4. Beat the eggs in a bowl.

5. Place half of the ginger at the bottom of the bowl.

6. Invert the crab pieces onto the ginger, then add the remaining ginger and green onions.

7. Pour egg liquid around the edge of the bowl.

8. Steam over cold water for 12 minutes with lid on.

9. Add lemon fish sauce before turning off the heat and removing from stove (fresh soy sauce or steamed fish sauce can be used).

Afterwards, add lemon steamed fish soy sauce and turn off the heat before serving (you can use fresh soy sauce or steamed fish sauce instead).

10. Garnish with green onions and serve.

Tips

1. Inverting the crabs when steaming allows better flavor absorption with the egg mixture, making it more flavorful.

2. Seafood is naturally salty; do not add extra salt after using lemon fish sauce.