Where to go for hairy crabs

WTF? headline of the week: "Where to go for hairy crabs". #megamouthtweets

Hairy crab season is back again and restaurants are showcasing the crustacean’s sweet flesh and creamy roe. From Li Bai’s steamed fresh mushroom rolls with hairy crab meat and roe to Peony Jade’s deep-fried crab roe and goose liver rolls with fried prawn medallions, the variety of dishes available this year makes a sumptuous feast for all budgets. The Shanghainese favourite, from Yangcheng Lake in China’s Jiangsu province, is commonly dipped in vinegar and served with ginger tea to balance the crab’s cooling “yin” effect. Do not worry about making a mess, as the steamed crab is generally prepared so that diners do not have to work too hard to get at the sweet crabmeat. The shell, lungs and pincers are removed. Using a special pair of scissors, the legs are cut in half, with the narrower part of the leg used to push out the flesh from the bigger piece. According to the Agri...

Full article: http://www.soshiok.com/multimedia/photos/1597