Season to savor hairy crab delicacy
Print Edition
THE annual season for hairy crab feast is now open and most Shanghai households are preparing for the traditional autumn delicacy.
The Yangcheng Lake hairy crabs are the most popular crabs in Shanghai. But recently, the crabs from Songjiang, the Huangpu River crabs, have provided residents a second choice of the crab feast.
When purchasing crabs in the market, you have to pick live crabs to ensure the crabmeat remains delicious. Also, the crabs’ backs have to be smooth and grey, while the belly is clean without any black spots.
Before steaming, wash the crabs thoroughly and place them on a metal or ceramic plate in a steamer. Then have the back facing upward, sprinkle on some salt, add a ginger slice and cooking wine. Steam in boiling water for 15 to 20 minutes and simmer on a low heat for another 10 minutes.
When the crabs’ backs turn red, they are ready. Remember to prepare some vinegar with ginger when tasting or take ginger tea when you finish the crab meal to keep your body warm as crabs are cold food in China. In China, people have crabs according to the lunar calendar. Female crabs meat is ready in September while male crabs are best in October.
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