📝 About This Recipe
A crown jewel of Zhejiang's 'Yong' cuisine, Ningbo Salted Crab (Hong Gao Qiang) is a masterclass in the beauty of raw preservation. This dish features live swimming crabs cured in a precise brine to transform the roe into a bright orange, buttery 'frost' and the meat into a delicate, translucent jelly. It is a celebratory delicacy that balances intense umami with a refreshing, briny sweetness that melts on the tongue.
🥗 Ingredients
Main Ingredients
- 1000 grams Live Female Mud Crabs (or Blue Crabs) (Must be live and heavy with visible orange roe at the corners of the shell)
- 250 grams Sea Salt (Non-iodized high-quality sea salt is preferred)
- 1000 ml Filtered Water (Boiled and then cooled completely to room temperature)
Aromatics for Brine
- 1 tablespoon Sichuan Peppercorns (Slightly toasted to release oils)
- 50 grams Ginger (Sliced into thick coins)
- 2 pieces Star Anise
- 100 ml Shaoxing Rice Wine (High quality, aged if possible)
- 20 grams Rock Sugar (To balance the sharp saltiness)
- 1 piece Dried Orange Peel (Optional, for a subtle citrus fragrance)
Dipping Sauce
- 4 tablespoons Chinkiang Black Vinegar (The acidity cuts through the richness)
- 1 tablespoon Ginger (Very finely minced)
- 1 teaspoon Light Soy Sauce
- 1/2 teaspoon White Sugar
👨🍳 Instructions
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1
Prepare the brine by combining the filtered water, sea salt, Sichuan peppercorns, ginger slices, star anise, and rock sugar in a large pot. Bring to a boil and simmer for 5 minutes until the salt and sugar are fully dissolved.
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2
Remove the brine from heat and let it cool completely. Once cool, stir in the Shaoxing rice wine. The brine must be stone-cold before it touches the crab to prevent spoilage.
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3
Clean the live crabs under cold running water using a stiff brush. Scrub the shells, legs, and especially the underside flap thoroughly. Do not remove the top shell or kill the crab yet; they must be cured whole.
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4
Dry the crabs completely with paper towels. Any excess tap water can introduce bacteria into the curing process.
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5
Place the crabs upside down (belly facing up) in a deep glass or ceramic container. This position ensures the brine penetrates the heart and the roe stays inside the shell.
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6
Pour the cooled brine over the crabs until they are completely submerged. If the crabs float, place a clean heavy plate on top to keep them weighed down.
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7
Cover the container with a tight-fitting lid or plastic wrap. Place in the refrigerator and allow to cure for 18 to 24 hours. The salt concentration will 'cook' the proteins and preserve the meat.
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8
After 24 hours, remove a crab to test. The meat should be translucent and jelly-like, and the roe should be firm yet creamy.
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9
To serve, remove the crabs from the brine. Pry off the top shell, remove the gills and the triangular heart (the 'cold' part of the crab), and discard them.
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10
Cut the body of the crab into 8 pieces with a sharp cleaver. Keep the roe intact as much as possible, as this is the most prized part.
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11
Arrange the pieces back into the shape of a whole crab on a chilled platter, drizzling a spoonful of the strained brine over the top for gloss.
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12
Prepare the dipping sauce by whisking together the black vinegar, minced ginger, light soy sauce, and sugar in a small bowl.
💡 Chef's Tips
Always use the freshest live crabs; if a crab has died before the process begins, it is unsafe to consume raw. The 1:4 salt-to-water ratio is the traditional 'golden ratio' for Ningbo brine to ensure safety and flavor. If the crab is too salty for your taste, you can give the pieces a quick rinse in cool boiled water before serving. Never use tap water for the final brine; only use boiled and cooled water or bottled mineral water to avoid contamination. For an extra touch of luxury, add a few pieces of dried chili or a splash of rose-infused sorghum liquor to the brine.
🍽️ Serving Suggestions
Serve alongside a bowl of hot, plain rice porridge (congee) to balance the saltiness. Pair with a glass of warm, aged Shaoxing rice wine to complement the umami notes. This dish is traditionally served as a cold appetizer at the start of a multi-course Ningbo-style banquet. Accompany with stir-fried seasonal greens to provide a fresh, crunchy contrast to the soft crab meat. Provide finger bowls with tea and lemon slices for guests to clean their hands after eating.