Ranging from 10-15 minutes.

Pike crab (also known as white crab). It is called pike because of its pike-shaped cephalothoracic armor. Pike crab meat is fat and tasty, has high nutritional value and economic value, and is suitable for seawater fertilization. Fresh pike crabs are generally steamed over high heat for 10 minutes, off the fire simmering for about 3 minutes, so as to ensure freshness, but also the crab microorganisms completely killed.

The practice of steaming pike crabs is to add a little vinegar, ginger and old wine to the steamer to remove the fishy odor, and then steam the crab for 10-15 minutes. The shape of the pike crab is flat, do not need to steam for too long, usually about 150 grams of steaming 10 minutes, about 250 grams of steaming 13 minutes, more than half a catty more than 15 minutes can be. It depends on their shape, meat quality, size and seasonality to decide how long to steam.