Baked crab

Hong Kong shellfish market

It is great to be back to Hong Kong, visit the market and see all the shellfish available, alive and swimming, at affordable cost.

For a light dinner, got some shrimps and 2 small blue crabs. 

lightly blanched shrimps in ginger and whine wine broth

Instead of the usual steaming method to cook crab, decided to try baking in the oven.   

 

The thinking is let it cook in its own juice, the steaming method always add moisture into the dish and dilute the flavor. On top, it is a lot simpler to bake than steam.

blue crab before cooking

blue crab after baking

Indeed 15 minutes at 200˚C gives a good result.