Drunk Crab
|
Drunk Crab
|
Drunk Crab (Simplified/Traditional Chinese: 醉蟹; Pinyin: Zuì xiè) is a Jiangnan cold dish in which fresh crab is marinated in high-proof Chinese liquor (often baijiu or strong huangjiu) with salt, sugar, and aromatics until the meat is infused and served chilled. It belongs to the same "drunk" (醉) cold-marinade family as Drunk Chicken, but uses crab rather than poultry and is strongly associated with Shanghai and Jiangsu seafood seasons. It is not Drunk Chicken[1].
Characteristics
Presentation is whole or sectioned crab, often still in shell, glistening from the marinade. Flavor is briny-sweet with sharp alcohol aroma; texture is cool and delicate. Usually eaten as a small shared cold plate rather than a hot stir-fry.
Ingredients (overview)
Fresh crab (often hairy crab in season), baijiu or strong rice wine, salt, sugar, ginger, scallion, optional rock sugar. Food-safety practice requires careful sourcing; traditional recipes assume very fresh shellfish.
History and culture
Classic Shanghai/Jiangsu banquet and restaurant cold dish listed with Jiangnan seafood culture on Shanghai Food and Jiangsu Food. English menus may say "drunken crab." Pairs conceptually with Drunk Chicken as wine-marinated cold starters.
Serving and variations
Cold appetizer, often with Shaoxing wine or other banquet drinks. See Shanghai Food, Jiangsu Food, and Drunk Chicken.