Hairy Crab Prepping and Cooking Instructions

Hairy Crabs

Hairy Crab Cooking Instructions


1) Clean one at a time in a basin of water with ice cubes

2) Do not remove the straw or string ties. Scrub the crabs gently using a stiff brush and rinse in cold water


1) Flip the crabs over so the belly side is up. Arrange them on a metal or ceramic plate Place dried perilla leaf that has been rehydrated over each crab

2)Prepare steamer and when water is boiling steam the crab at high heat for 12 minutes for crabs less than 200g. 15-20 minutes for crabs 200-250g. Add 5 minutes of steaming time for every additional 50g. 

Serving and Plating:

1) Cut the strings that bind the crab. Remove the carapace and set aside

2) Remove the crab gills, which are grey, spongy strips, apron of crab and discard

3) Break body into 2. Cut off legs and pincers. Cut down each side of the pincers Snap the two sides apart and set aside

4) Cut off the legs section that is closest to the crab’s body just before the joint Cut off and discard the middle sections. Save the last sections

5) Insert the last joint, pointed end down, into the first section to push the leg meat

6) Arrange the prepared crab on a plate, serve with vinegar dipping sauce

Dipping Sauce:

1) Bring black vinegar to a simmer and add brown sugar in block form to taste

2) Stir until sugar is dissolved, let cool before serving


Here's a downloadable image for you to takeaway: