• This dish looks deceptively simple but there are tricks into getting it right. Steaming is the way to go if you want to retain the delicate natural flavor of this crab.
• The gills and stomach sac are removed and the shell placed upside down. The pieces are cut and placed on a large flat plate. The entire plate is placed into the steaming wok and timing is critical. One should not uncover the lid to check for doneness.
• A few sprigs of Chinese coriander is added at the end and no dipping sauce other than the crab's natural broth or juices is used.
• That way, one could appreciate the "yuen may" or natural flavors of this crab. Ginger, soy, garlic, scallions, would overwhelm this delicate crab. Only the freshest crab out of a live holding tank would work for this simple dish.
* Use your fingers and a cracker.