Steamed Blue Claw Crabs

Blue claw crabs, and possibly other crabs, are the best in October and November; it is when they are the meatiest and contain the most crab roe (my personal favorite part of the crab). This recipe comes from my family and is a very traditional crab dipping sauce in Shanghai.

Crab Dipping Sauce:

3 Tbsp sugar

2.5 Tbsp Chinese black vinegar

2 Tbsp finely minced ginger

1/2 Tbsp light soy sauce (by light I mean in color, not sodium content)

Directions:

Mix ingredients well

Steamed crabs:

Scrub the outside of the crabs well. An old toothbrush works well for this. Steam in a large pot for 20 minutes.