Hibiscus Crab Fight

Overview

Hibiscus crab bucket is a famous Shanghai dish. It is very popular because of its white hibiscus and delicious crab powder. The traditional method is deep-frying, and hairy crabs are used. This time I used fresh swimming crabs, the meat is very delicious. Although I eat male crabs in September and female crabs in October, there isn’t much crab roe yet, but it’s delicious to make and eat, haha~~

Tags

• private kitchen
• oven dishes
• old man
• huaiyang cuisine
• autumn recipes
• candlelight dinner
• cooking wine
• egg white
• ginger powder
• steamed fish with soy sauce
• sugar
• vinegar
• minced garlic
• swimming crab

Ingredients

Steps

1. 1 Wash the fresh swimming crabs, put them in a steamer with the belly button facing up and steam them until cooked

   

2. 2 Remove gills, hearts, gizzards, etc.

   

3. 3 Remove the crab meat and crab roe

   

4. 4 Sauté minced garlic and chopped green onion with hot oil in a hot pan until fragrant. Add a little cooking wine, a few drops of steamed fish soy sauce and ginger powder and stir-fry evenly. Because sea crabs are used, they are already very delicious, so there is no need to add seasonings such as chicken powder. If it is freshwater crab, you can also add a little vinegar

   

5. 5 Add crab meat and crab powder and stir-fry

   

6. 6 Serve in crab bucket

   

7. 7 Add a little vinegar and sugar to the egg whites, beat with a chef's machine or electric egg beater until stiff peaks form, then put into a piping bag

   

8. 8 Squeeze out the outer petals and wrap the crab meat. I used a medium rosette

   

9. 9 Then squeeze out the inner petals and center. After squeezing, the crab meat will be completely wrapped inside to prevent the water in the crab meat from evaporating during baking, which will make it dry and stale

   

10. 10 I squeezed two different flower shapes and immediately put them in the preheated oven

    

11. 11 Heat the middle layer up and down to 170 degrees for about 10 minutes