Vinegared Crab
An unusual way of serving fresh crab. You should be able to buy the rice vinegar from a delicatessen or health food shop. If not, substitute white wine vinegar.
Ingredients
- 1 small cucumber grated
- Salt, for sprinkling
- 1 large cooked crab
- 1 small piece fresh ginger grated
- Chinese cabbage
for serving
- 3 tbsps rice vinegar
- 2 tbsps dry sherry
- 2 tbsps soy cause
Instructions
- Sprinkle the cucumber with salt and leave for 30 minutes.
- Crack the legs and claws off the crab. Remove the meat from the claws and legs, but leave four thin legs whole as a garnish.
- Separate the underbody from the shell. Remove and discard the stomach sac and the grey, feathered gills.
- Scrape the brown meat from the shell and crack open the underbody. Use a skewer to pick out the meat.
- Rinse the cucumber, drain well and squeeze out excess moisture. Mix together the cucumber, crab meat and ginger.
- Arrange the Chinese cabbage on serving plates, to represent crab shells. Pile equal quantities of crab mixture onto the Chinese cabbage, leaving some of the leaf showing. Garnish with a whole crab leg and some grated, pickled ginger, if you can get it.
- Mix together the vinegar, sherry and soy sauce. Serve with the crab in little bowls.
Calories: 211 kcal
Carbohydrates: 11 g
Protein: 31 g
Fat: 1g
Saturated Fat: 1 g
Cholesterol: 57 mg
Sodium: 3158 mg
Potassium: 813 mg
Fiber: 3 g
Sugar: 5 g
Vitamin A: 249 IU
Vitamin C: 19 mg
Calcium: 119 mg
Iron: 2 mg