Ingredients
3 large female crabs (about 1000 g / 2.2 lbs total).
Seasonings
3 teaspoons salt, 2 scallion stalks, 5 slices ginger, 1 tablespoon each of ginger paste, Zhejiang vinegar, peanut oil, and sesame oil.
Instructions
1. Kill the crab, remove the crab roe, and place it in a bowl, mixing in half a tablespoon of oil. Remove the upper section of the crab claws and arrange them on a plate, placing the body-attached crab legs at both ends on top, forming two fan-shaped crab bodies with the outer ends facing outward and the claw ends facing inward.
2. Place four of the front crab claw sections on top of the crab legs, then place the remaining two on top of those four, drizzle with half a tablespoon of oil, season with salt, ginger slices, and scallion pieces, then place the crab shells face-down around the edges, and steam in a steamer until fully cooked.