Q: Can I use other types of crab for this recipe?
A: Yes, while “San Dian” crabs are ideal, you can use similar sized crabs, adjusting steaming time as needed.
Q: What can I substitute for the special sauce mentioned in the recipe?
A: If you don’t have the specific sauce, you can use a mix of soy sauce, rice wine, and a hint of sugar as a dipping sauce.
Q: How do I know when the crabs are perfectly cooked?
A: The crabs are done when their shell turns bright red, and the meat is opaque and slightly firm to the touch.
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