Crab Xiao Long Bao – Where Kurobuta Richness Meets Ocean Sweetness.
Crab Xiao Long Bao with Kurobuta pork is a true treat for the senses. The rich, juicy pork blends perfectly with the natural sweetness of fresh crab. Wrapped in a thin, delicate dumpling skin, every bite bursts with savory broth and balanced flavor. It’s a luxurious dish that feels both comforting and refined. This dumpling brings together quality ingredients in a way that feels special and satisfying.
This was first became popular in Jiangnan, China, known for its thin skin and soup-filled center. Traditionally made with pork, the dumpling was served in teahouses and markets. As regional tastes evolved, chefs started adding ingredients like crab to enhance the flavor. The use of Kurobuta pork, a prized Japanese breed, gave the dish a new level of richness. Today, this version is loved in fine dining settings for its blend of heritage and modern flavor.
Nutritional Facts:
- Calories: 150
- Fat: 6g
- Protein: 5g
- Carbs: 20g
- Sodium: 310mg
Seasonal Specials
This version of this soup is often featured during festive seasons or special promotions, particularly due to its luxurious combination of pork and crab.
Chef’s Recommended
The perfect pairing of rich Kurobuta pork and sweet crab creates a delectable dumpling that is perfect for seafood lovers.
Try Making Crab Xiao Long Bao at Home
If you’ve enjoyed learning about the history and unique flavors of Crab Xiao Long Bao, now you can try making this exquisite dish in your own kitchen! Our step-by-step Crab Xiao Long Bao recipe (inspired by Din Tai Fung) guides you through every detail — from preparing the delicate dough and flavorful crab filling to steaming perfect soup dumplings.
Ready to start cooking? Click below to view the full recipe and download the PDF guide for easy reference while cooking:
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