Crab Claws with Winter Melon

A dish of refined simplicity, crab claws with winter melon bring together the sweetness of tender crab meat with the delicate, refreshing taste of slow-simmered winter melon. The broth, infused with ginger and aromatic herbs, enhances the natural flavors, creating a light yet deeply satisfying dish. Elegant yet comforting, this meal is perfect for chilly evenings when you crave warmth without heaviness.

Crab Claws with Winter Melon

Difficulty Level: Easy

Calories: 550

Cooking Time: 30 min

Ingredients:

1 kg Mud crab
Winter melon
1 tsp Chinese yellow wine
Little bit of salt
Cornstarch
Supreme soup or chicken

Instructions:

Step 1

Get a grip and remove all crab claw.
Claws need to remove in one jerk.
Try not to think about how you are on the beach in Thailand watching a cute little crab, taking his photo in Instagram. It’s another.
Now all claws put into ice water and to put in the freezer for 3-4 hours.
In the meantime, prepare a tack hammer and hammer finally a nail for a picture that you were gave by mother in-law.
After it has been done, remove from the freezer and break the frozen claw hammer in the same shell, to rescue them from the cold.

Step 2

Getting flirtation with winter melon.
Remove the skin of winter melon by gentle movements, cut it into a square size about 7*7 sm, 3 sm height. Sure to measure the ruler that is downloaded in the AppStore annex.
Steam 20 minutes.

Step 3

Now, pull out the Chinese wine, pour and drink, relaxing and smiling.
Oh, I mean, to pour the Chinese yellow wine and not forgetting a little bit of salt to the crab claw.
Steam on top of the winter melon for 12 minutes.

Step 4

Cook the supreme soup with cornstarch. It’ll be our sauce.
Put it on the crab claw and winter melon. Ready-made!

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