Blue crab meat folded into our house pork filling and 18-hour broth. The crab adds briny sweetness, a delicate texture, and a layer of oceanic complexity that elevates the classic XLB into something truly special.
The Pork & Crab XLB is one of the most revered variations of Xiao Long Bao. Adding crab to the pork filling is a tradition rooted in the restaurants of Shanghai's old French Concession — where xiefen xiao long bao (crab roe soup dumplings) became the gold standard of the form.
Our version uses fresh blue crab meat folded into our Berkshire pork base. The crab adds natural sweetness and brininess that contrasts beautifully with the rich, gelatinous pork broth. The result is a more complex, layered XLB that rewards a slower, more deliberate eating pace.
Pick up with chopsticks and place in the ceramic spoon. The Pork & Crab XLB is slightly heavier — handle with extra care.
Add a small sliver of fresh ginger to the spoon. Ginger and crab are a classic pairing that elevates both.
Nibble a small hole in the side. The broth is richer and has a slightly orange hue from the crab fat — sip it slowly.
Eat the dumpling whole. Take a moment to identify the different layers: pork richness, crab sweetness, broth depth.
⚠️ Broth is very hot. Nibble a hole first, never bite all the way through.