Steamed Mud Crabs
Steamed Mud Crabs
It was just after circuit breaker (only Singaporeans will know what I am talking about), and we were informed that a little semblance of life can return to normalcy, though not really all that normal. My wifey wanted to visit her parents and there was a visitation cap on the number of people that could visit seniors, and so, sonny boy and me went back to my parents place for dinner.
That same morning, as it was my practice to go to the wet market at Ang Mo Kio St 61, affectionately known as Market 628 by the folks that rebuilt it after the huge fire that swallowed it up back in the day. I thought that I would buy some mud crabs for dinner at my parents’ place – I bet they would love it – I love mud crabs too. The uncle that I always frequent usually sells them in his cages that he places on the slimy floors of the wet market. But the dirtiness doesn’t bother me. I love the old grind of the wet market, and the feeling of squeezing and haggling at the stalls with the aunties. Except that with Covid-19 concerns looming all around us, we had to be extra careful and maintain social distancing. It was tough.
Thankfully I have my new Copper Line mask from South Korea which I bought from the Singapore Airlines Kris Shop. The face mask was quite popular and is often sold-out, so I searched for similar brands that had similar properties, thankfully the Shero 4-Layer Reusable Copper Infused Face Mask is not bad, although the design wasn’t so nice.
The Copper Line Mask is structured nicely for better breathing, and it gave me the assurance of being able to remain focussed and staying safe. Although I am not really bothered by Covid-19 per se, I must admit the disposable face masks bothered me more as the smell of the masks made me unhappy.
Alas, I digressed. So uncle selected the crabs for me – I told him I wanted heavier ones and that I didn’t mind paying the price for them – two would just do fine for a nice steamed mud crab dish. Or I could do Singaporean Chilli Crab, but steaming style was always the best for fresh crabs as it brings out the best flavours of the sea. $30 dollars for two crabs, not bad, about 1 Kg.
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Recipe
Ingredients
Mud Crabs – these are your local variety and they usually are between small to medium sized, so if you do get a large one, you should get it. I got two of them, and they were super fresh.
Garlic, Spring Onions – these are your best friends in any steam seafood dish, bruise the garlic slightly, and chop the spring onions in longer lengths.
Shao Xing Hua Tiao Jiu – I only use the most expensive bottle that I can find at NTUC, it is usually about $19 over dollars. The bottles all look more or less the same, but the price differentiates them. Of course, more expensive means better. Isn’t that the old adage?
Premium Lee Kum Kee Light Soya Sauce – I am a fan of this bottle of light soya sauce, nothing else will cut it for me.
Method
- Wash the crabs thoroughly, was an old toothbrush, if you have one. Give them the premium spa treatment for the sauna ritual later. Smash them good and proper, reserve the eggs (if you got the female ones) otherwise, a good smashing will help you when they are ready to eat.
- Decorate them with garlic, spring onions, two tablespoons of Shao Xing Hua Tiao Jiu, two tablespoons of the light soya sauce into the steaming pan. I like the metal pan that you can buy at any hardware store or NTUC.
- Steam the crabs over the wok for about 15 minutes over high heat and sufficient boiling water below the steamer.
- Serve with steamed white rice.
Bon Appetit!
