Steamed Crab with Egg White (蛋白蒸蟹)
蛋白蒸蟹 (Steamed Crab with Egg White) is a classic Jiangsu Cuisine dish that highlights the delicate flavor of fresh crab meat paired with the light and fluffy texture of egg white. This dish is a perfect showcase of the region's emphasis on fresh seafood and subtle flavors.
Ingredients
- 2 fresh crabs, cleaned and halved
- 4 egg whites
- 1 tablespoon Shaoxing wine
- 1 teaspoon ginger, minced
- 1 teaspoon scallions, finely chopped
- Salt to taste
Instructions
- Place the crab halves on a heatproof plate.
- In a bowl, lightly beat the egg whites with the Shaoxing wine, ginger, and scallions.
- Pour the egg white mixture over the crab halves.
- Place the plate in a steamer over boiling water and steam for 15 minutes or until the crab is cooked through.
- Season with salt to taste and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Protein
- 20g
- Fat
- 5g
- Carbohydrates
- 3g
Supplies
Heatproof plate Steamer
Tools
Knife Bowl Steamer
Serving suggestions
Serve the steamed crab with egg white with steamed rice and a side of stir-fried vegetables for a complete meal.
Tips & tricks
Be sure to use fresh crab for the best flavor, and adjust the steaming time based on the size of the crab halves.
Cost
$20