Steamed Shanghainese Crab with Shaoxing Wine and Ginger

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fresh crab steamed with fragrant ginger and Shaoxing wine, capturing the delicate and aromatic seafood flavors typical of Shanghai cuisine. This Chinese-inspired seafood recipe, ready in about 30 minutes, pairs live freshwater crab, ginger, Shaoxing wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Chinese cuisine 250 cal/serving

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Ingredients

2 (about 1.5 lbs each) live freshwater crab
2-inch piece, thinly sliced ginger
3 tbsp Shaoxing wine
2, cut into 3-inch lengths scallions
1 tsp salt
4 cups for steaming water
2 tbsp for dipping soy sauce

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Instructions

Step 1: Clean 2 live freshwater crabs thoroughly, removing any dirt and trimming claws if necessary.
Step 2: Arrange thinly sliced 2-inch ginger and 2 cut scallions (3-inch lengths) on the bottom of a large steamer basket.
Step 3: Place the crabs on top of the ginger and scallions. Sprinkle 1 tsp salt evenly over the crabs.
Step 4: Drizzle 3 tbsp Shaoxing wine over the crabs to infuse aroma.
Step 5: Fill a wok or large pot with 4 cups of water and bring to a rolling boil over high heat.
Step 6: Place the steamer basket over the boiling water, cover with a lid, and steam for 15 minutes until the crab shells turn bright orange-red and meat is cooked through.
Step 7: Serve immediately with 2 tbsp soy sauce for dipping.