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Home > Recipes > Cantonese Steamed Crab with Rice
0T3A6160

Cantonese Steamed Crab with Rice

Enjoy the delicate flavours of Cantonese cuisine with this Steamed Crab and Long Grain Rice. Fresh crab is gently steamed with aromatic ginger, spring onions, and soy, then served alongside fluffy Tilda Long Grain rice for a light yet indulgent seafood feast.

  • 31 - 60 Minutes
  • Medium
  • 4

This recipe uses:

Long Grain Rice

Where to buy
Cantonese Steamed Crab with Rice

Method

Ingredients

Ingredients

  • 1 kg Fresh crab, clean it and keep the shell intact and slice the body into 4 pieces
  • 400g Tilda Premium USA Long Grain Rice
  • 2 tbsp minced garlic
  • 1 piece lotus leaf
  • Seasonings:
  • 1 tbsp Sesame oil
  • 1 tsp soy sauce
  • ½ tsp salt
  • ¼ tsp sugar

How to make Cantonese Steamed Crab with Rice

  1. Soak Tilda Premium USA Long Grain Rice with water for 3 hours to soften the rice, then cook the rice following the pack instructions and cool down.

  2. Rinse lotus leaves and soak in boiling water for 5 minutes until it is soften. Remove and drain it.

  3. Stir fry the garlic until it is fragrant and mix with all the seasonings, then pour in the rice and mix thoroughly

  4. Arrange lotus leaves in a shallow bowl with the underside of the lotus leaf facing upwards. Place the rice over the lotus leaf, arrange the crab body and shells on top, then enclose the leaf

  5. Steam the rice parcel on high heat for 12-15 minutes until the crab’s oils drip out and soak into rice. The rice will taste of fresh lotus leaf with crab oil fat.

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