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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Stainless mesh tea ball — steep loose leaf tea in any cup
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Chinese gongfu tea tray — drainage system for tea ceremony
Classic whistling kettle — alerts when water boils, stovetop staple
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wooden crab mallet — crack shells at the crab boil table
Stainless mesh tea ball — steep loose leaf tea in any cup
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In a saucepan, boil the Gewurztraminer over moderately high heat until reduced by half, about 10 minutes. Whisk in the butter and remove from the heat. Using kitchen shears, cut along the length of the crab leg shells. Arrange the legs in a single layer in a large steamer basket or bamboo steamer; steam until heated through, about 4 minutes. Transfer the crab legs to a platter. Gently rewarm the sauce over low heat and stir in the chives, lemon balm and spearmint. Pour the sauce into warmed dipping bowls and serve at once with the crab.