Ingredients and methods of Zhejiang raw pickled crab

When I went to Zhejiang last year, I ate a kind of raw pickled crab there. The fresh and tender taste and the fragrant smell will stay with me for a long time. After I got home, I also wanted to pickle some myself, but I couldn’t do it well. Later, I specially learned several times from a friend in Zhejiang. Now I can make delicious raw pickled crabs. I will write down the method of Zhejiang raw pickled crabs later, and friends who like to eat crabs can learn to make it.

How to make Zhejiang pickled crab

Ingredients for Zhejiang raw pickled crab

When making raw marinated crabs, you need to choose flower crabs. It is enough to prepare two at a time. In addition, prepare two scallions, two heads of garlic, ten grams of ginger, twenty grams of sesame seeds, fifty grams of soy sauce, and twenty grams of sugar.

How to make Zhejiang raw pickled crabs

1. Clean the prepared flower crab, remove its internal organs, cut its body and claws into several pieces, and then place them in a large bowl.

2. Add soy sauce into a large bowl and marinate. During the marinating process, turn the flower crabs over several times so that the flavor can be evenly absorbed.

3. Peel the onion, wash it and cut it into sections. Peel the garlic and cut it into garlic paste. Also, cut the ginger into minced ginger and set aside.

4. After the flower crabs have been marinated for four or five hours, take out the soy sauce and pour it into another bowl. Then add the scallion, mashed garlic and minced ginger and mix well. Then put the flower crabs in and marinate.

5. Seal the container of pickled flower crabs and place it in the refrigerator. After about half a day, the raw pickled crabs will be ready and you can take them out and eat them when you want.