My wife got back from China last Friday.... and she brought along..... HAIRY CRAAAAABSSS!!! This crustacean is a well known delicacy for the Chinese, and it's only available during autumn season. It's quite pricey, especially after China had opens it's gate to the world.
True to it's name, the crabs were rather hairy, especially on the legs and the claws.
How to cook them? It's rather simple (and people prefer to cook them in such manner so that we can savour the original fragrant taste of the crab). Boil some water, add in some salt, a few slices of ginger and a spoon or two of wine to enhance the taste.
Wait till the water come to a boil, then put in the crab one by crab, while they're still alive. (Never, ever, never and ever consume crabs that are already dead before cooking, especially the hairy crabs and mud crabs)
The crabs will be ready in 10 minutes.
The crabs will change colour from greyish brown to orange red. Not the massively hairy claws, that's where they got their name.
Most people would prefer the females due to their aromatic and salivating roe. To differentiate the gender, just turn them upside down, and examine their dorsal pattern. The one on the left is a female, while the other two are the males.
It's recommended to serve hot. Therefore, immediately after removing from the boiling water, open up the shell and DIG IN! The roe are normally attached to the shell.
OOoooooo...... sooooo Yummmyyyyy......
p/s. Hairy crabs are available at selected local restaurants, selling at RM80 to RM200 each depending on the size and gender.