Crab Congee

Mud Crab in Delicious Crab Congee

Crab congee uses female mud crab, which is known for having yellow fat with a glistening, oily sheen much like the yolk of salted duck eggs. Its fat is firm and covers the entire shell. Crab congee is one of the classic varieties of Cantonese congee. The yellow crab floats enticingly on the surface of the congee, and the fragrant crab meat adds a delicious, sweet flavor to the dish.

Nutritional Effects

According to the theories of traditional Chinese medicine, crab can clear heat, resolve toxins, supplement bone and marrow, free the channels, network vessels, enrich the liver, and nourish the stomach. Crab congee can boost, nourish the blood, and strengthen sinew and bone. It is perfect for the elderly and children.

Ingredients

1 crab
3/4 cup (150 grams) rice

Seasonings

1 heaping teaspoon (5 grams) salt
1 scant teaspoon (3 grams) chicken bouillon
1/2 teaspoon (2 grams) ground pepper
1 teaspoon (5 milliliter) sesame oil
a bit of celery

Please see measurements in grams to be more exact for all ingredients and seasonings.

Cooking Directions

Wash crab. Remove gills and stomach contents. Cut into chunks.

Wash rice. Place in soup maker. Add appropriate amount of water. Bring to boil over high heat. Reduce heat to low and simmer to make a thick congee.

Add crab chunks to soup maker. Boil over low heat for approximately 40 minutes.

Add salt, chicken bouillon, ground pepper, and sesame oil to taste. Sprinkle on celery and serve.