📝 About This Recipe
A crown jewel of Fujian (Min) cuisine, this dish showcases the coastal province's mastery of seafood and subtle, umami-rich flavors. The glutinous rice acts as a delicious sponge, absorbing the sweet, briny essence of the crab as it steams, while the addition of dried scallops and shiitake mushrooms provides a luxurious depth. It is a celebratory centerpiece often served at weddings and lunar banquets, symbolizing prosperity and togetherness.
🥗 Ingredients
The Rice Base
- 2 cups Long-grain glutinous rice (soaked in water for at least 4 hours or overnight)
- 4-5 pieces Dried shiitake mushrooms (rehydrated and finely diced)
- 4 pieces Dried scallops (Conpoy) (soaked, steamed for 15 mins, and shredded)
- 2 tablespoons Dried shrimp (soaked and finely chopped)
- 100 grams Pork belly (finely diced to provide rendered fat)
The Crab
- 1-2 pieces Live Mud Crab or Dungeness Crab (approx. 600-800g total, cleaned and hacked into pieces)
- 1 tablespoon Shaoxing rice wine (for marinating the crab)
- 3 slices Ginger (julienned)
Seasoning and Aromatics
- 3 pieces Shallots (finely minced)
- 2 tablespoons Light soy sauce
- 1 teaspoon Dark soy sauce (for color)
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 1/2 teaspoon White pepper powder
- 2 tablespoons Lard or Vegetable oil
For Garnish
- 2 stalks Scallions (finely sliced)
- 1 sprig Cilantro (for decoration)
- 1 tablespoon Fried shallots (optional for crunch)
👨🍳 Instructions
-
1
Drain the soaked glutinous rice thoroughly in a colander for at least 15 minutes to ensure it doesn't become mushy.
-
2
Clean the crab by removing the top shell (carapace), discarding the gills and heart. Hack the body into 6-8 pieces and crack the claws gently with the back of a knife. Marinate with Shaoxing wine and half of the julienned ginger.
-
3
Heat lard or oil in a wok over medium heat. Add the diced pork belly and fry until the fat renders and the pork becomes slightly crispy.
-
4
Add the minced shallots, dried shrimp, shredded scallops, and diced mushrooms. Stir-fry for 2-3 minutes until highly aromatic.
-
5
Add the drained glutinous rice to the wok. Toss well to coat every grain with the rendered fat and aromatics.
-
6
Pour in the light soy sauce, dark soy sauce, oyster sauce, white pepper, and sesame oil. Stir-fry for another 3 minutes until the rice is evenly colored and slightly translucent.
-
7
Prepare a bamboo steamer lined with a lotus leaf (optional for aroma) or parchment paper. Transfer the rice mixture into the steamer, spreading it out into an even layer.
-
8
Steam the rice alone over high heat for 20 minutes. This ensures the rice is nearly cooked before adding the delicate seafood.
-
9
Open the steamer and carefully arrange the crab pieces on top of the par-cooked rice. Place the main shell in the center (top side up) for a beautiful presentation.
-
10
Scatter the remaining julienned ginger over the crab pieces. Cover and steam on high heat for an additional 12-15 minutes, or until the crab is bright red and cooked through.
-
11
Turn off the heat but leave the lid on for 2 minutes to let the juices settle into the rice.
-
12
Garnish generously with sliced scallions, cilantro, and fried shallots. Serve immediately directly from the bamboo steamer.
💡 Chef's Tips
Always use live crab; the sweetness of the meat is the soul of this dish. If the rice feels too dry after the first 20 minutes of steaming, sprinkle 2-3 tablespoons of mushroom soaking liquid over it. Don't skip the pork belly; the animal fat is essential for the glossy, 'chewy-tender' texture of authentic Fujian rice. Soaking the rice for a full 4-6 hours is non-negotiable for even cooking. Cracking the crab claws allows the rice steam to penetrate the shell and the crab juices to flow out into the rice.
🍽️ Serving Suggestions
Pair with a warm glass of aged Shaoxing Hua Diao wine to complement the seafood. Serve alongside a light stir-fried green, such as Bok Choy or Gai Lan, to balance the richness. A side of ginger-vinegar dipping sauce (black vinegar and shredded ginger) is perfect for the crab meat. Enjoy as the main starch component of a multi-course Chinese dinner. Finish the meal with a light Oolong tea to cleanse the palate.