Summer is the season for virgin crabs and one of the nicest ways to enjoy is to make Baked Virgin Crab with Butter and Salt. A virgin crab is an unfertilised female crab. Its eggs are amazingly tender and aromatic. With a bit of salt and butter we can already elevate the flavour of a virgin crab and this is the method used by many seafood restaurants. We highly recommend!
In our last time making Salt Baked Virgin Crab, we didn’t handle the crab properly so the leg broke and leaked some eggs out. This time we will also share how to better handle the crab.
牛油鹽焗奄仔蟹 Baked Virgin Crab with Butter and Salt
1 crab is enough for 2 persons. Serving the crab with a glass of whisky is such a match
Full of crab eggs and the texture is more tender. That’s the reason we like virgin crabs
It’s full of meat as well!
Easy to find virgin crabs in wet market. We just randomly picked a large one
Going back home, put the crab into fridge to make it faint
Right before cooking, put a chopstick into its mouth and stab it through. This is a relatively humane way to kill the crab and can prevent the legs from breaking by struggling while cooking
Now we can rinse and clean the crab thoroughly. It’s quite muddy
Tear away this shell cover or really clean it thoroughly if you want to keep it
Steam it for 10mins
After steaming it looked halfway done already
Put a lump of butter on low heat
Add 3 tsp of coarse salt and let it cook for awhile
Put the crab on the pan and continue cooking it on low heat for 3 mins. Scoop the sauce onto the crab repeatedly throughout the process
Repeat the process with the crab upside down
Cover the lid and let it cook for another 1 min
Chop into 2 pieces
Done. Super tasty!
Want to have some simple seafood? Try scrambled eggs with prawns which came to our minds immediately
Want luxury seafood? You can go wrong with having cheesy baked lobster!