Braised 'san Bei' Crab With Vermicelli Recipe

Clean and split crabs

Rinse live crabs under cold water. Wearing gloves or using kitchen shears, remove the apron and gills, then halve each crab through the body crosswise so each piece includes part of the shell and claws. Crack larger claws slightly with the back of a knife to let the sauce penetrate. Pat dry.

Soak vermicelli

Place vermicelli in a large bowl and cover with warm water. Soak 10–15 minutes until pliable but slightly firm (they will finish cooking in the braise). Drain and trim into shorter lengths (about 6 inches) if desired.

Measure sauce

In a small bowl combine light soy, dark soy, Shaoxing wine, sugar, and water (or stock). Stir until sugar dissolves. Set aside.

Aromatics

Heat a large, heavy skillet or a wide wok over medium-high heat. Add neutral oil. When shimmering, add julienned ginger and sliced garlic. Stir-fry 30–45 seconds until fragrant and just beginning to brown (don’t burn).

Sear crab

Add crab pieces, shell-side down first. Cook 2–3 minutes undisturbed to develop color, then toss pieces and cook another 1–2 minutes so all sides get a bit of sear.

Add sauce and braise

Pour the prepared sauce over the crab. Add dark soy only if you want deeper color (already included). Add the sesame oil, coarse salt, and black pepper. Bring to a simmer, then reduce heat to medium-low. Cover and braise gently 6–8 minutes, spooning sauce over the crab occasionally.

Nest vermicelli

Uncover and move crab pieces to the edges of the pan to create space in the center. Lay the drained vermicelli in the center, then pour any remaining sauce over the noodles so they absorb flavor. If the liquid seems low, add up to 2–3 tablespoons water or stock to ensure the noodles will steam and soften.

Steam to finish

Cover and cook another 4–6 minutes, until vermicelli is tender and translucent and crab is cooked through (meat opaque and claws hot). Gently toss with tongs or chopsticks to distribute noodles and sauce without breaking crab pieces.

Scatter cut scallions over the crab and vermicelli. Taste and adjust seasoning: add a pinch more salt or a splash of soy if needed.

Transfer to a serving platter. Sprinkle toasted sesame seeds and cilantro leaves if using. Serve hot, encouraging diners to use shell crackers or chopsticks to extract meat and soak vermicelli in the savory braising sauce.