Ginger and Black Vinegar Dipping Sauce Recipe for Crab
06. Jul, 2009 
4 Comments
We love our fresh Dungeness crab here on the west coast. At the cabin, we have a fish monger on a boat in the harbor on summer Saturdays, and we take advantage as much as possible by buying the live crabs in the morning and having them for dinner that night. We always, at least at my house, serve it with garlic or clarified butter. Delicious but rich and fattening.
When I visited Shanghai I was lucky enough to go during Hairy Crab season, a local delicacy. In Shanghai, the crab is typically served with a dip made up primarily of black rice vinegar. I was able to pick up some at my local Asian market and have re-created this twice now, both times it was well received. It is a nice change to the richness of the butter sauce – plus you can have a healthy meal if you pair the crab with a large salad.
Of course, sometimes you want all the options. The other night we had the black vinegar sauce, garlic butter and a simple vinaigrette. For the decision impaired in us all.
Ginger and Black Vinegar Dipping Sauce for Crab
(serves 2-4)
1/4 cup black rice vinegar
1/2 teaspoon sesame oil
1 tablespoon minced ginger
1 scallion, minced
You May Also be Interested In:
How to Cook Dungeness Crab
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Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
Love Dungeness Crabs! What a great dipping sauce for them!
I am so jealous of your fresh crab!!
Like Deborah, I'm very jealous of your local crab. VERY jealous.
The dipping sauce sounds marvelous, by the way!
This looks similar in flavour to a dipping sauce I had in Japan. I clicked through to comments to try and be Mr Smart Guy suggesting adding a little sesame oil, but of course you were well on top of it! Looks great.