Crab Stuffed Yuzu (Xie Niang Cheng)
This recipe recreates an ancient Chinese delicacy, 'Xie Niang Cheng' (Crab Stuffed Orange), using the historically accurate 'Xiangcheng' (Yuzu) instead of common sweet oranges. The Yuzu's unique fragrance and acidity perfectly complement the rich crab meat and roe, effectively neutralizing any fishiness and enhancing the overall flavor, as described in ancient texts.
Nutrition· per serving · estimated
Ingredients5 items
Instructions
- 1
Steam the Chinese Mitten Crabs: Place the crabs on a steaming rack with 2 slices of ginger. Steam for 10-15 minutes until fully cooked.
15:00 timer - 2
Prepare the Crabs: Once cooled enough to handle, carefully remove the crab legs, shell, and gills. Extract all the meat, roe, and tomalley from the body, legs, and claws. Discard any inedible parts.
- 3
Prepare the Yuzu: Cut off the top of each yuzu. Using a spoon, carefully scoop out the pulp from inside, leaving the rind intact. Reserve some of the scooped-out pulp.
- 4
Extract Yuzu Juice: Squeeze the reserved yuzu pulp to extract about 1 tablespoon of yuzu juice. This juice will be used to enhance the flavor of the crab.
- 5
Stuff the Yuzu: Fill the hollowed yuzu rinds with the extracted crab meat, roe, and tomalley. Gently pack the crab mixture into the yuzu.
- 6
Season and Steam: Pour the extracted yuzu juice over the crab mixture in each yuzu. Place the yuzu tops back on the stuffed yuzu. Place them on a steaming tray and steam for another 10 minutes.
10:00 timer - 7
Serve: Serve the steamed crab-stuffed yuzu hot. Optionally, serve with a small bowl of white vinegar for dipping, as per traditional methods.
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