TGIF: Steamed Blue Crab and Rice Stir-fry with Bacon 庆祝星期五：清蒸梭子蟹和咸肉菜饭新做法

Atlantic blue crab was a summer treat when I was living on the east coast, just steam, boil, chowder, bake, or make a crab cake, any recipe as long as the sweet crab is added, it cannot be defeated. Today I bought some blue crab and recall all the good summer memories.

国内夏天梭子蟹大量上市，这种螃蟹在北美东部还蛮常见的，当地人好像因为腿是蓝色的所以叫蓝螃蟹，味道跟国内的基本一样，而且还比国内便宜很多，所以一到夏天就是大饱口福的时候，毕竟当时住的城市比较小物资匮乏，能吃到活的海鲜想了想除了龙虾也就这种螃蟹了。

今天去买螃蟹的时候已经看到本地大妈们在买大闸蟹了，这时候的大闸蟹叫六月黄，就是虽然个头小但是黄比较多，大妈们纷纷在一大堆迷你大闸蟹里面挑没那么迷你的。

我问：这螃蟹有二两半吗？
大妈：哪有这么大，只有二两。

我心想个头这么小，清蒸了吃嫌剥壳麻烦，按传统做法面糊糊炸一下吧40度的天气是跟自己过不去，还是买梭子蟹吧，其实个头也不大，4个还不到一斤半，平均下来一个只有3两多，蒸熟了以后剥起来也挺费劲。我儿子在边上等我剥等得很心急，好不容易剥出几片来他一口全塞进去，然后用尽他所学的词汇量跟我说：妈妈，大螃蟹肉肉好吃！

正面
Live crabs

反面，全是公的，这样看腿是蓝色比较清楚
They are all male crabs

全是活的，还能听到吐泡泡的声音。
Still live(their claws are tied)

活着清蒸15分钟就行，如果冷冻的就只能炒一下才行
Steam with spices for 15 minutes

直接开吃
Ready for cracking and sucking!

我儿子最爱的米饭，这次灵感来自本地的经典咸肉菜饭，把咸肉换成了培根把小白菜换成了当季的米苋。还加了点别的。
My son's favorite: rice sitr-fry. My inspiration comes from a Shanghai traditional dish: Rice stir-fry with ham and bok choy. I replace ham with bacon and bok choy with local greens, and other ingredients.

这次偷懒了，切得大一点
cut into pieces

简简单单一碗饭
A plate of rice full of healthy benefits and yummy!