Crabmeat and silken tofu salad

Last Updated on September 6, 2020 by Simon Fan

Blue crabs are one of nature’s best gifts in the summer.

There are so many ways to cook these beautiful swimmers. For example, you can follow the Louisiana tradition by boiling them with Zatarain’s spice mix, garlic, and onions. Or steam them with a heavy dusting of Old Bay Seasoning, Maryland style.

I prefer the steaming method when cooking crabs, as it’s the best way to retain the natural flavor and juices of their meat. Once the crabs are steamed, serving them over old newspapers with mallets and picks is a messy and fun way to enjoy the gathering with friends and family.

If you’re willing to spend the time and effort, pick the meat from the steamed crabs and use it for making appetizers, pasta dishes, or dumplings. The best crab meat is the one you pick yourself. Try it and I’m sure you will agree.

Here is a recipe that makes good use of blue crabs when they’re in season. It’s inspired by a popular Chinese dish Braised tofu with crabmeat and roe (蟹粉豆腐). I tweaked the recipe to turn it into a perfect summer salad. The succulent, sweet crabmeat pairs beautifully with the silken tofu. The salty and crunchy bits of Chinese zha cai (榨菜) add nice contrasts both in flavor and texture.

Crabmeat and silken tofu salad

Serves 2

Ingredients

4 medium-sized blue crabs, or 4 oz (115 g) fresh crabmeat

Dressing
1 tablespoon soy sauce
1 tablespoon oyster sauce
½ tablespoon Zhejiang (aka Chinkiang) vinegar
1 tablespoon vegetable oil

6 oz silken tofu, cut into ½-inch (1.3 cm) cubes
1 tablespoon diced zha cai (榨菜), or any preserved vegetable or pickle you like
1 small bunch of chives or 1 scallion, thinly sliced
Freshly ground white pepper
Chive blossoms for garnish (optional)

Directions

1. Soak the crabs in plenty of ice water for 15 minutes to send them to sleep. (This is a humane way to cook live seafood and it also helps reduce the stress in their flesh while cooking.) In a steamer, steam the crabs over high heat until the shells turn bright red and the meat is just cooked through, about 10 minutes. Remove the crabs from the steamer. When they’re cool enough to handle, crack the bodies, legs, and claws, and pick out as much meat as you can. If using store-bought crabmeat, steam until it’s just cooked through.
2. Mix well all the ingredients for the dressing in a small bowl.
3. Place the tofu on a serving plate. Scatter the crab meat, zha cai, and chives over the tofu. Pour the dressing over and gently mix to coat. Sprinkle with a few grinds of white pepper, and serve garnished with the chive blossoms.