Try this Chinese Crab Rice recipe, or contribute your own.

Still searching for what to cook ?

Name: Chinese Crab Rice
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Chinese
Ingredients: 1 Piece fresh ginger, 2-3 cm,; 1 tb Soy sauce; 400 g Glutinous rice; 3 Blue crabs; 1 ts Sugar; 3 tb Light soy sauce; 1 tb Vegetable oil; 2 Green onions, chopped; 4 tb Dry sherry; Stephen Ceideburg

Find the most delicious recipes here

INGREDIENTS

1 Piece fresh ginger, 2-3 cm,
1 tb Soy sauce
400 g Glutinous rice
3 Blue crabs
1 ts Sugar
3 tb Light soy sauce
1 tb Vegetable oil
2 Green onions, chopped
4 tb Dry sherry
Stephen Ceideburg

Servings

INSTRUCTIONS

The Chinese have comfort food, too, and this dish qualifies. You will need a large steamer; if you dont yet have one, they can be bought cheaply in large Chinese or Vietnamese food stores where you can also pick up the glutinous rice. The dish takes considerably longer to cook than the previous recipes but little more of the cooks time. By the time the rice is cooked, it is saturated with crab flavour. Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger. Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy sauce. Prepare three green blue swimmers crabs. Chop two of them into several pieces with a large knife or cleaver and crack the hardest pieces of the shell with a hammer. Crack the third crab thoroughly all over but do not chop up. Pour the sherry-soy sauce mixture over the crabs and leave to marinate for an hour. Wash 400 grams glutinous rice in several changes of water until the water runs clear. Put the rice into a saucepan and pour over it 1.5 L water. Bring to the boil and boil for 5 minutes. Drain. In the bottom of a heatproof dish at least 12 cm deep and of a size to fit into your steamer, pack in the chopped crab pieces, reserving the marinade. Pour the rice over the top and pack it down. Press the intact crab into the top of the rice. To the marinade, add a further tablespoon soy sauce and a tablespoon oil, teaspoon salt and 1 teaspoon sugar. Pour over the crabs and rice. Put the dish in the steamer over boiling water and steam for 35-40 minutes. Serve. Diners deal first with the top crab, now half buried in rice, then fish around, for the rest of the crab pieces in rice. From an article by Meryl Constance in The Sydney Morning Herald, 5/18/93. Courtesy Mark Herron.

NOTES

Alert editor

Chinese Crab Rice

1 Piece fresh ginger, 2-3 cm,
1 tb Soy sauce
400 g Glutinous rice
3 Blue crabs
1 ts Sugar
3 tb Light soy sauce
1 tb Vegetable oil
2 Green onions, chopped
4 tb Dry sherry
 Stephen Ceideburg

The Chinese have comfort food, too, and this dish qualifies. You will need  a large steamer; if you dont yet have one, they can be bought cheaply in  large Chinese or Vietnamese food stores where you can also pick up the  glutinous rice. The dish takes considerably longer to cook than the  previous recipes but little more of the cooks time. By the time the rice  is cooked, it is saturated with crab flavour.    Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger.  Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy  sauce. Prepare three green blue swimmers crabs. Chop two of them into  several pieces with a large knife or cleaver and crack the hardest pieces  of the shell with a hammer. Crack the third crab thoroughly all over but do  not chop up. Pour the sherry-soy sauce mixture over the crabs and leave to  marinate for an hour. Wash 400 grams glutinous rice in several changes of  water until the water runs clear.    Put the rice into a saucepan and pour over it 1.5 L water. Bring to the  boil and boil for 5 minutes. Drain.    In the bottom of a heatproof dish at least 12 cm deep and of a size to fit  into your steamer, pack in the chopped crab pieces, reserving the marinade.  Pour the rice over the top and pack it down. Press the intact crab into the  top of the rice. To the marinade, add a further tablespoon soy sauce and a  tablespoon oil, teaspoon salt and 1 teaspoon sugar. Pour over the crabs and  rice.    Put the dish in the steamer over boiling water and steam for 35-40 minutes.  Serve. Diners deal first with the top crab, now half buried in rice, then  fish around, for the rest of the crab pieces in rice.    From an article by Meryl Constance in The Sydney Morning Herald, 5/18/93.  Courtesy Mark Herron.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (107g)
Recipe Makes: 6 Servings

Calories: 308
Calories from Fat: 18 (6%)

Amt Per Serving		% DV

	Total Fat 2g	3 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.6g
Cholesterol 8.2mg		3 %
Sodium 608.4mg		21 %
Potassium 133.7mg		4 %
Total Carbohydrate 58.6g		17 %
	Dietary Fiber 2g	8 %
	Sugars, other 56.6g
Protein 7.2g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 308

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe