Nutrition info - Recipes

Crab Shumai

In need of a quick appetizer for your guests? Get crabby, as in crab shumai. This crowd pleaser will wow everybody who eats it.

Crab Shumai


For 1 people

  • 4 tablespoon(s) soy sauce, For mustard soy dipping sauce
  • 2 floz sake, For mustard soy dipping sauce
  • 1 1/2 teaspoon(s) Chinese hot mustard, For mustard soy dipping sauce
  • 40 ounce(s) crab meat, For crab mixture
  • 1 egg, For crab mixture
  • 1 tablespoon(s) minced ginger, For crab mixture
  • 1 teaspoon(s) sesame oil, For crab mixture
  • 1/2 cup(s) chopped scallions, For crab mixture
  • 1 dash(es) salt, to taste, For crab mixture
  • 1 dash(es) pepper, to taste, For crab mixture
  • 2 cup(s) crab mixture (see above ingredients) For Shumai
  • 1 egg, For Shumai
  • 4 tablespoon(s) chopped, frozen butter, For Shumai
  • 50 (1 pkg.) shumai (dumpling) wrappers, For Shumai
  • 6 teaspoon(s) Mustard soy dipping sauce, or as much as desired, For Shumai


Blend all ingredients for mustard soy dipping sauce and set aside. In a food processor, add crab, egg, ginger and sesame oil. Pulse only a little bit to bring ingredients together. Transfer to a large bowl and fold in scallions. Season with salt and pepper. In a food processor, add 2 cups crab mixture, egg and butter. Pulse until the butter is incorporated but still visible (small pieces). Place 1 Tbsp. of mixture on a wrapper and bring up the sides going around the mound. Continue with the remaining mixture and wrappers. Drop, open side up, from 8 inches on a flat surface to level out the shumai bottoms. Steam shumai for 6-7 minutes and serve with dipping sauce.

Nutrition facts

  • Kcal: 2287.95 kcal
  • Fibers (g): 1.95g
  • Sodium (mg): 14293.41mg
  • Carbs: 111.53g
  • Fat: 85.28g
  • Saturated fat (g): 32.94g
  • Proteins: 261.84g