Steamed Egg Custard with Blue Crab and Flowering Chives
Steamed Egg Custard with Blue Crab and Flowering Chives is a flavorful Chinese Chinese Recipes dish prepared with quality ingredients. Simmer mushrooms in water in a small saucepan 5 minutes, then let steep off heat 10 minutes.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionSimmer mushrooms in water in a small saucepan 5 minutes, then let steep off heat 10 minutes.
Add kombu and return just to a simmer.
Turn off heat and add bonito flakes, then let steep 10 minutes.
Strain stock through a fine-mesh sieve into a bowl or glass measure, discarding solids.
Cool dashi to room temperature.
Beat eggs and 1 1/2 cups cooled dashi in a medium bowl, then whisk in remaining custard ingredients.
Divide among bowls.
Cover each tightly with foil and arrange in a steamer rack.
Steam, covered, over simmering water until just barely set in center, 8 to 10 minutes.
Remove pot from heat and let stand, covered, 2 to 3 minutes. (Custard will continue to set.).
Blanch chives in a medium pot of boiling salted water 30 seconds, then transfer to an ice bath to stop cooking.
Pat chives dry.
Cut into 3/4-inch pieces and gently combine with crab and remaining ingredients.
Top warm custards with crab mixture.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.