Crab and Sticky Rice

Author: Canadian Living

This Taiwanese specialty, in which fresh crab steams over cooking rice, is usually prepared in a large steamer, but I've adapted it to conveniently cook in an oven. Either long- or short-grain white sticky rice (also called glutinous rice) can be used.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: September 2009


  • 2 cups sticky rice glutinous rice
  • 8 dried shiitake mushrooms
  • 2 tablespoons dried shrimp
  • 2 tablespoons peanut oil
  • 2 tablespoons vegetable oil
  • 1/2 cup thinly sliced shallot
  • 1 teaspoon minced gingerroot
  • 1 tablespoon Chinese rice wine sake or dry sherry
  • 1 1/4 cup chicken broth
  • 1/2 cup chopped green onion
  • 1/2 teaspoon salt
  • 2 crabs
Dipping Sauce:
  • 3 tablespoons rice vinegar
  • 2 tablespoons julienned gingerroot
  • 1 pinch salt
  • 2 tablespoons soy sauce
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • 1 hot pepper thinly sliced
  • 1 pinch granulated sugar


Rinse starch off rice with a few changes of water. Soak in 4 cups (1 L) water for 6 hours; drain.

Soak mushrooms in 1 cup (250 mL) water until softened, about 30 minutes. Reserving liquid, drain and squeeze out moisture. Cut off and discard stems; quarter caps. Add more water to liquid to make 1/2 cup (125 mL) if necessary; set aside.

Cover shrimp with water and soak for 10 minutes; drain.

In Dutch oven or ovenproof casserole, heat oil over medium-high heat; fry shallots until light golden. Add mushrooms, shrimp and ginger; sauté until mushrooms are lightly browned, about 5 minutes. Sprinkle with wine; sauté until no liquid remains.

Add drained rice along with broth, green onions, salt and reserved mushroom liquid; stir gently and bring to simmer. Cover and transfer to 350°F (180°C) oven; cook for 30 minutes.

Meanwhile, remove front claws from each crab; crack shells by hitting with side of chef's knife. Lift off flap from bottom shell and discard; pry off back shell from body, keeping shell and any attached roe. Cut through centre of body lengthwise; discard white heart and innards. Pull off gills (long greenish-yellow sacs) from outside of each half. Cut each crab half in half crosswise (so each piece has two legs). Arrange over cooked rice. Return to oven; cook, covered, until rice is tender, about 20 minutes.

Dipping Sauces: Meanwhile, in small dish, combine vinegar, ginger and salt. In another small dish, combine soy sauce, lemon juice, garlic, hot pepper and sugar, stirring until sugar is dissolved. Serve with crabs and rice.

Nutritional facts Per serving: about

  • Sodium 1644 mg
  • Protein 35 g
  • Calories 579.0
  • Total fat 9 g
  • Potassium 670 mg
  • Cholesterol 101 mg
  • Saturated fat 2 g
  • Total carbohydrate 88 g


  • Iron 20.0
  • Fibre 0.0
  • Folate 32.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crab and Sticky Rice