Rinse gently
轻刷洗净
Keep each crab tied. Rinse under cool running water and gently brush the shell, legs and underside; do not soak for long. · 保持捆绑，用流动冷水和软毛刷轻刷蟹壳、蟹脚及腹部，不要长时间浸泡。
HAIRY CRAB AT HOME · 家宴烹蟹
Steam it right. Enjoy every detail.
大闸蟹以清蒸最能保留鲜甜、蟹黄与蟹膏的层次。以下中英文步骤适合家庭蒸锅使用；实际时间请按单只重量、锅具和同锅数量微调。
PREPARE · 准备
A few essentials, ready at hand. · 简单准备，从容开席
Soft brush · 软毛刷Steamer · 蒸锅Fresh ginger · 生姜Black vinegar · 镇江香醋Kitchen timer · 计时器
STEP BY STEP · 六步清蒸
From live crab to the table.
Keep the crabs tied while cleaning and steaming. Start timing only after strong steam returns, and avoid crowding the steamer so heat can circulate evenly. · 清洗和蒸制时保持捆绑；上汽后开始计时，蒸锅不要过度拥挤。
Bring the steamer to a full boil
蒸锅充分上汽
Add enough water without letting it touch the steaming rack. Bring it to a strong, steady steam before loading. · 加足水但不要接触蒸架，先大火烧至蒸汽充足稳定。
Place belly side up
蟹腹朝上摆放
Arrange the tied crabs belly side up in one layer. Add a slice of ginger on the belly if desired. · 将捆好的螃蟹蟹腹朝上单层摆放，可在腹部放一片生姜。
Steam by weight
按重量计时
Cover tightly. Once strong steam returns, follow the weight guide below and add time if the steamer is crowded. · 盖紧锅盖，重新充分上汽后按下方重量参考计时；同锅较多时适当延长。
Rest briefly, then untie
关火稍焖再解绳
When fully cooked, switch off the heat and rest for 2–3 minutes. Open carefully away from the steam, then remove the ties. · 完全熟透后关火焖 2–3 分钟，避开蒸汽开盖，再解开捆绳。
Serve with ginger vinegar
配姜丝香醋享用
Serve while hot with black vinegar and finely shredded ginger. Start with the legs, then open the shell and enjoy the roe or paste. · 趁热配镇江香醋与细姜丝，先食蟹脚，再开蟹盖品尝蟹黄或蟹膏。
STEAMING TIME · 蒸制参考
A practical guide by weight.
以下时间从蒸锅重新充分上汽后计算。锅大、数量多或螃蟹较厚时可酌情延长，以完全熟透为准。
150–175 g / 只15–18 min
200–225 g / 只18–22 min
250–300 g / 只22–26 min
350 g+ / 只26–30 min
时间仅作家庭蒸制参考。不同锅具、火力与同锅数量会影响熟成；如有疑问应适当延长，确保中心完全热透。 Times are a home-cooking guide; adjust for steamer size, heat and load, and always cook thoroughly.
SERVE WELL · 安心享用
Clean handling, thorough cooking.
鲜活水产也需要规范处理。保持低温、避免交叉污染，并在熟透后尽快享用。
- 生熟食材分开处理，接触生鲜后清洗双手、砧板和工具。
Keep raw seafood separate and wash hands, boards and utensils after handling. - 确认蟹壳整体转为橙红、中心热透后再食用。
Cook thoroughly until the shell is orange-red and the centre is piping hot. - 建议现蒸现食；不要让熟食在室温放置超过两小时。
Serve promptly and do not leave cooked food at room temperature for more than two hours.
姜丝香醋在旁，蟹香正好上桌。愿这一席应季滋味，成为值得记住的相聚。
Shop the season · 选购当季大闸蟹 →