Crab

This dungeness crab weights almost three pound. When you have a big crab, doesn't matter what kind, to steam and then chill it is just the best way of eating it. I don't like boiling it because the crab becomes watery and loses much of its sweetness and firmness. Just 15 minutes in the steamer, and that is it. The chilling part is also important--it firms up the the meat and increases the sweetness. Because it is naturally salty already, it is perfect as it is. A vinegar-based sauce are often used: a little ginger shredded in zhenjiang vinegar and mignonette sauce are my favourites.