What varieties of hairy crab are there? A roundup of common varieties in China
Autumn has arrived, and it is exactly the season for eating plump and delicious hairy crabs. In a little while longer, even more hairy crabs will come onto the market in season. Which kind of hairy crab do you like to eat most? What makes its taste so good?
1. Yangcheng Lake hairy crab
Yangcheng Lake hairy crab, a specialty of Suzhou City, Jiangsu Province, is a China National Geographical Indication Product. Yangcheng Lake hairy crab is also known as golden-claw crab. It is produced in Yangcheng Lake in Suzhou. The crab body does not touch mud, so it is commonly known as clear-water hairy crab. It is large and plump, with a blue-green shell and white belly, golden claws and yellow hair, and rich, creamy meat. Female crabs in the 9th lunar month and male crabs in the 10th lunar month have the best-developed gonads. After being cooked and congealed, the female's becomes golden yellow, while the male's is like white jade, and the flavor is delicious.
2. Tianjin purple crab
Tianjin purple crab is a type of Chinese mitten crab. It is small, only about the size of a large coat button. When the crab shell is lifted, the crab roe is pig-liver purple, turning orange-red after cooking, and the taste is extremely delicious. Purple crabs are all produced in the bitterly cold winter, so they are often used in assorted hot pot. Every winter, they gather and live in mud holes in riverbanks and must be dug out by breaking the ice. Although this creature is small, its belly is pure white and free of mud, and its flavor is delicious. Because its crab roe is unusually abundant and shows a layer of purple through the thin crab shell, it is named as such. During the Ming and Qing dynasties, it was once a tribute item.
3. Weishan Lake drunken crab
The pickled drunken crab still looks lifelike, and its color and shape are still like those of a live crab. When the crab shell is lifted, the crab meat is snow white and the crab roe is bright red. On the palate, the aroma of wine is rich, the taste is exceptionally fresh, and the flavor is unique. It is a delicacy at deep-winter banquets.
4. Yanting river crab
Yanting river crab has long been famous in domestic and foreign markets for being large and fresh, generally weighing 250 g to 300 g each, with large ones over 500 g, and with a plump body and full meat.
5. Laizhou large crab
This crab is a famous specialty of Ye County. The largest female crab weighs up to 0.75 kg. The egg masses of the female crab, the fat and paste of the male crab, the snow-white, tender meat in the claws, and the meat on the hind legs of the large crab are even more delicious and memorable.
6. Chaoshan red crab
This crab, whose scientific name is Scylla serrata, is a famous seafood of Chaoshan in Guangdong. Roe crab refers to the female crab with the fullest ovaries; female crabs that have been fertilized but whose ovaries are not very full are called "mother"; those that are slightly fuller are called "flower crab"; while male crabs are only used for stir-frying and, together with unfertilized female crabs, are collectively called "meat crab". Among female crabs caught from the sea, few have full ovaries, so they must be artificially fattened to become "roe crabs". Well-farmed roe crabs have thick legs and full meat, full roe and abundant fat, and after steaming, they are exceptionally fresh and have very high nutritional value.
How many of these famous crab species above have you eaten? For gourmets, going to the place where a local variety is most authentic for its flavor is surely one of life's great food experiences. What other relatively famous crabs are there where you are? You are welcome to introduce them.
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