What is your indulgence for the Autumn season? How about these seasonal freshwater hairy crabs 大闸蟹 which make their appearance around October. These crabs are small, hairy and the roe is the one we are looking forward to. The best way to cook these crabs is steaming in order to savor the original taste. We chanced upon Cold Storage selling the crabs at a promotional rate of 2 for $9.90. It was definitely a steal compared to restaurant pricing at $30+ per crab. We bought 2 pieces and had them steamed for supper indulgence.
Hairy crabs is the easiest to prepare, they are very clean from freshwater so don't need much hassle in cleaning. And since they are so small you don't even need to chop them up. The best way to eat them is to steam. Doesn't that sound absolutely easy to prepare?
Ingredients
Hairy crabs
Ginger slices
1 tbsp of Chinese wine
Methods
1) Do not untie the string, use a brown husk scrub and clean the crabs inside a bowl/pail of water. You will notice that the water is hardly dirty.
2) Place the crabs and ginger slices into a steaming plate and steam for about 15 mins.
3) Drizzle Chinese wine a minute before switching off the flame.
4) Serve hot and you can either eat it on its own which is the way I prefer to savor this delicacy. Or dip into Chinese black vinegar with shredded gingers.
Hairy crab has a "cooling" properties so Chinese believes that it should be consumed with ginger tea after the feast to balance the body system.
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