The green crab (called Yiumou in Wenzhou’s dialect) is mainly prepared with steamed and pan-fried crab meat. Specifically, first cut cooked pig fat into round pieces, make a few holes in a piece one by one; then put them in egg white and flour paste, have them evenly coated, and spread them out on a plate. Put the fried crab meat on each piece of pig fat respectively, and cover each of them with minced fish, and then put a bit of crab roe and coriander leaves on the fish. Have each piece shaped like a small cake, and then arrange the cakes in a pan over a soft fire, fry them till a crust formed on the cake surfaces, when cold oil is dressed and go on frying till the cake bottoms turn yellow. Take the processed crab cakes out of the pan.     

Then, have other two green crabs well steamed over a high-temperature fire, then cut and remove the feet tips. Remove the covers of the crabs, and cut each crab into eight pieces except the legs, which are crushed. According to the original shape of crabs, arrange the crab pieces into two crabs on both sides of the plate with the covers on them and the legs aside. The crab cakes are placed in the middle with coriander and shredded ginger put at the gaps between the crabs and the cakes. In addition, prepare two saucers of vinegar as a seasoning for eating the dish. The dish looks colorful, and vivid in shape, and tastes delicious.

(Executive Editor: Yongliu HE)