As the Dungeness crab fishing season winds down in most areas of Puget Sound this coming holiday weekend, here is a yummy recipe from Uncle Harry Yoshimura owner of Mutual Fish Market in Seattle.
Chinese Crab Rice
2 Green onions, chopped
1 Piece fresh ginger, 2-3 cm, grated
4 tb Dry sherry
3 tb Light soy sauce
3 Dungeness crabs
400 g Glutinous rice
1 tb Soy sauce
1 tb Oil
1 ts Sugar
Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger. Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy sauce.
Prepare three Dungeness crabs. Chop two of them into several pieces with a large knife or cleaver and crack the hardest pieces of the shell with a hammer.
Crack the third crab thoroughly all over but do not chop up. Pour the sherry-soy sauce mixture over the crabs and leave to marinate for an hour.
Wash 400 grams glutinous rice in several changes of water until the water runs clear. Put the rice into a saucepan and pour over it 1.5 L water. Bring to the boil and boil for 5 minutes. Drain.
In the bottom of a heatproof dish at least 12 cm deep and of a size to fit into your steamer, pack in the chopped crab pieces, reserving the marinade.
Pour the rice over the top and pack it down. Press the intact crab into the top of the rice.
To the marinade, add a further tablespoon soy sauce and a tablespoon oil, teaspoon salt and 1 teaspoon sugar. Pour over the crabs and rice.
Put the dish in the steamer over boiling water and steam for 35-40 minutes.
Serve: Diners deal first with the top crab, now half buried in rice, then fish around, for the rest of the crab pieces in rice.
(Photo taken by Mike Siegel, Seattle Times staff photographer)