Crabs usually range in color from yellow to reddish-brown, depending on variety. A large crab may weigh several pounds. In Taiwan, they are found in large quantities during the spring, making them relatively inexpensive. If prepared well, the meat is juicy, tender, and delectable.
Preparing crabs is not difficult. First clean two fresh crabs in cold water. Open the backs and thoroughly clean the inside. Separate the legs and large claws, cutting the pieces along the joints. Then, cutting horizontally, divide the body into three or four large pieces.
Put the crab parts aside for awhile, and, into 5 Tbsp. heated oil, stir-fry 2 Tbsp. each of dried black mushrooms and shrimp (soaked and chopped), 2 Tbsp. each chopped bamboo shoots and ham, and 3 Tbsp. of salted peanuts. Add 1 Tbsp. each of wine and soy sauce, 1.5 tsp. salt, and 1 Cup soup stock. After the mixture boils, turn off the flame and add glutinous rice, mixing evenly.
Next, put the rice mixture in a large bowl and put the crab pieces on top. Sprinkle with chopped green onion and pieces of ginger. Then steam over high heat for forty minutes. When it's done, discard the ginger. Pour in 2 Cups boiling soup stock. Serve hot.
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