Chinese - Crab Sui Mai

Baby Kato


I love sui mai, beautiful open faced dim sums; but I have never tried a crab version before. They sound absolutely amazing. I adore the beef, pork and scallop ones, all are wonderful. They make perfect appetizers when paired with a nice chilled white wine.

Posted here for play in Culinary Quest, recipe courtesy of The Canadian Living Test Kitchen.

Please Note: 6 hour chilling time is not noted in prep time.


★★★★★ 1 vote

46 pieces
1 Hr 30 Min
5 Min


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  • 1 lb
    (454 g) medium shrimp
  • 2 oz
    (57 g) ground pork
  • 1
    egg white
  • 1 Tbsp
    (15 ml) chinese cooking wine or sherry
  • 1 Tbsp
    (15 ml) sesame oil
  • 2 tsp
    (10 ml) grated gingerroot
  • 1 tsp
    (5 ml) salt
  • 1/2 tsp
    (2 ml) white pepper
  • 1 pkg
    frozen crabmeat, thawed
  • 1/2 c
    (125 ml) drained canned water chestnuts, finely diced
  • 1/4 c
    (60 ml) chopped fresh coriander
  • 2
    green onions, minced
  • 46
    very thin square wonton wrappers
  • 46
    fresh peas or frozen peas
  • 10 large
    spinach leaves

How to Make Chinese - Crab Sui Mai


  1. Peel and devein shrimp; transfer to food processor. Add pork, egg white, wine, oil, ginger, salt and pepper; pulse just until combined, scraping down side of bowl as necessary. Scrape into large bowl.
  2. Drain crabmeat in sieve, pressing to remove as much liquid as possible; remove any cartilage. Add crabmeat to shrimp mixture along with water chestnuts, coriander and onions; stir gently to combine without breaking up crab.
  3. Place 4 wonton wrappers on work surface, keeping remainder covered with damp cloth to prevent drying out; brush with water. Place 1 tbsp (15 mL) crab mixture on centre of each; gather around filling, pressing 4 sides to make petal effect and leaving 1-inch (2.5 cm) opening at top.
  4. Holding dumpling between finger and thumb, squeeze to form "waist"; tap on counter to flatten bottom. Place 1 pea in centre of each top opening. Repeat with remaining ingredients. (Make-ahead: Transfer to cornstarch-dusted rimmed baking sheet; cover with damp towel and refrigerate for up to 6 hours. Or freeze until firm; layer between waxed paper in airtight container and freeze for up to 2 weeks.)
  5. In wok or steamer, bring water to boil. Line 2 steamer trays with spinach leaves or waxed paper. Arrange sui mai, without touching, in single layer on spinach.
  6. Arrange stacked steamer trays over wok; cover and steam for 5 minutes. Reverse trays and steam until sui mai are firm and pink in centre, about 5 minutes. Repeat steaming for any remaining sui mai.
  7. Serve in steamer tray or line platter with spinach and top with sui mai.

Printable Recipe Card

About Chinese - Crab Sui Mai

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Chinese

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