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.
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.

