This Drunken Crabs dish, made by marinating the crab in hard drinks and cooking wine, stands out with aroma of the wine and tastiness of the crab setting off each other. There are one seasonings indispensable for eating drunken crabs, namely, ginger. Owing to the cold nature of the hairy crab, ginger is usually needed to warm the stomach when one eats the crab. Attention should also be paid to the order of eating different parts of a crab. The shell usually goes the last, given that inside it is the essence of a crab, crab cream, for instance. Eating the shell first might compromise deliciousness of the meat from crab claws. Accordingly, the best should go the last.

Can you smell the flavor of the crab? This dish is very fragrant and truly superb! It is very, very flavorful, I guarantee that you are going to lick every drop of sauce on the shells and on your plate!

Recipe: Drunken Crabs

Drunken Crabs

Drunken Crabs

Taste: Salty and delicious.

Features: Strongly aromatic from the liquor and wine.

Ingredients for Drunken Crabs:

10 live crabs about 1,500 grams (3.3 lb)
500 grams (1 cup) hard drinks
500 grams (1 cup) cooking wine
25 grams (4 tsp) salt
10 grams (2 tsp) sugar
50 grams (1 2/3 oz) sliced ginger
25 grams (5/6 oz) dried orange peel
2 1/2 grams (1/12 oz) Chinese prickly ash

Directions to cook Drunken Crabs:

1, Wash the crabs clean, drain off the water and put in a container with a small opening.

2, Let the salt and sugar dissolve in the hard drinks and cooking wine, then pour the mixture into the container (to fully submerge the crabs). Add the Chinese prickly ash. The Crabs will be ready to serve a week later. On hot days, the Drunken Crabs can be served 3 days later.

{October 4, 2010} {Tags: , }