Steam Dungeness Crab With Garlic Vermicelli Recipe

Prepare live crab

If using live Dungeness crabs, humanely chill them in the refrigerator for 20–30 minutes wrapped in a damp towel to sedate. Rinse thoroughly under cold water, remove any debris, and scrub the shell. Flip the crab on its back and remove the apron (triangular flap) and gill feathery structures; keep whole otherwise.

Set up steamer

Bring 2 liters of water to a rolling boil in a wide pot or wok fitted with a steamer rack. Add sliced ginger and white parts of the green onions to the water along with 2 tbsp Shaoxing or dry sherry to aromatize the steam.

Position crab for steaming

Place each prepared crab on a heatproof plate or shallow bowl, belly side down. If the crab is large, quarter it (cut through the backbone) for even cooking and to fit the plate. Arrange ginger slices on top of the crab and pour a light drizzle (about 1 tsp) of shaoxing over each crab.

Steam

When steam is rising steadily, place the plate(s) with the crab on the steamer rack. Cover and steam over high heat: 12–14 minutes for whole 1.25–1.5 lb crabs, or 10–12 minutes for crab quarters. Count steaming time from the moment steam returns to a full roll after placing the crabs in the steamer.

Rest

Turn off heat and let the crab rest, covered, for 3 minutes to finish cooking gently. Remove plate(s) carefully.

Soak noodles

Place the glass vermicelli in a large bowl and cover with warm (not boiling) water. Soak for 8–10 minutes until pliable but still slightly firm (they will finish cooking with the sauce). Drain well and trim longer strands if needed so they fit on the crab plate.

Prepare aromatics

While the crab steams, heat 3 tbsp vegetable oil in a medium skillet or wok over medium heat until shimmering. Add minced garlic and julienned ginger and cook, stirring, for 30–45 seconds until fragrant and just starting to turn golden. Do not burn the garlic.

Add noodles and sauce

Add the drained vermicelli to the pan and toss to coat in the garlic-ginger oil. Pour in 180 ml chicken or seafood stock, 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, 1 tsp coarse salt, and 1/4 tsp white pepper. Stir to combine, reduce heat to medium-low, and simmer, tossing occasionally, until the noodles absorb most of the liquid and are tender (about 3–4 minutes). If they dry out too quickly, add 1–2 tbsp more stock.

Finish

Turn off heat and stir in 1 tsp sesame oil and optional 1 tsp chile oil for heat. Taste and adjust seasoning (more soy for saltiness or a pinch more sugar if needed). Fold in chopped cilantro and sliced scallions, reserving a little garnish for the top.

Plate vermicelli

Transfer the garlic vermicelli to the plate with steamed crab, spreading the noodles beneath and around the crab so they soak up crab juices. Spoon any remaining pan juices over the noodles and crab.

Arrange: Place the crab (whole or in quarters) on top of or beside the bed of garlic vermicelli on the serving plate. Garnish with reserved scallion slices, cilantro, and an extra drizzle of sesame oil or chile oil if desired.

Optional dipping sauce: Combine 2 tbsp light soy sauce, 1 tbsp black or rice vinegar, 1 tsp finely minced fresh ginger, and 1/2 tsp sesame oil in a small bowl. Serve alongside for guests to dip crab meat.

To serve: Provide crab crackers or mallets and picks. Encourage diners to pull sweet crab meat and mix with vermicelli and sauce for each bite. Leftovers: refrigerate within 2 hours and consume within 24–48 hours; reheat gently to avoid drying the noodles.