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.

Steamed Crab with Egg White (蛋白蒸蟹)

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

  1. Place the crab halves on a heatproof plate.
  2. In a bowl, lightly beat the egg whites with the Shaoxing wine, ginger, and scallions.
  3. Pour the egg white mixture over the crab halves.
  4. Place the plate in a steamer over boiling water and steam for 15 minutes or until the crab is cooked through.
  5. 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