More Food Porn – Mr Hairy Crabs

Because I feel like getting Hairy..

 

and Dirty..

 

With YOU

hairy crabs

 

And I don’t mind using both my hands either.

hairy crabs with hands

Hairy crabs.. you dirty, hairy boy.


 

It’s that time of year again. Where the heat gives way to cooler weather.. Autumn is fast approaching in Hong Kong, and with it, peak season for a quintessentially Chinese delicacy – the hairy crab. As fall arrives, the crabs plump up, and restaurants stock them in huge numbers. Those cooking at home can buy live crabs, the little bundles bound up with bamboo strips, from specialty stores and even street vendors. The best crabs come from Yangcheng Lake in Suzhou, in the Jiangsu Province near Shanghai. The season starts in September, when female crabs are best, and continues through the end of the year, with male crabs offering the most succulent roe from mid-October on.

Hairy crabs are dark-green crustaceans with wispy brown “fur” on their claws. They are prized for their roe and oil, which turns a brilliant orange hue when cooked and is exceptionally rich. Traditionally, the crabs are steamed until pink and then served with a sweet side dish of ginger, vinegar and soy sauce. Many restaurants will cut up the crabs and give diners tiny forks or spoons for plucking out every last morsel of the sweet white flesh. Me, I like using my hands. Get in there, and get dirty with the hairy crabs.

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