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Steamed Blue Crabs With Black Ginger Dipping Sauce

Ingredients

  • 1/2 cup fresh cilantro stems, coarsely chopped
  • 36 live blue crabs (1/4 to 1/3 lb each; 3 dozen), well rinsed
  • 1 1/2 to 2 tablespoons finely chopped peeled fresh ginger
  • 1/2 cup fermented fine-quality soy sauce
  • 1/4 cup sugar
  • 1/4 cup water
  • 3 tablespoons Chinese black vinegar* (preferably Chinkiang) or cider vinegar
  • 1/4 teaspoon salt
  • Special equipment: a wide 6- to 8-qt heavy pot with a tight-fitting lid

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