Every October and November
people in China go crazy for Shanghai crabs! That was the whole reason behind our seafood feast. Apparently during these months, the Shanghai crabs, or hairy crabs—as they are also known—start fattening up. Now this is what the delicacy is—the roe and the gao (in Chinese). You sprinkle it with some special sauce and dig out these juicy bits with a tiny spoon. Now this was completely new to me being a Westerner. I usually just eat the stuff in the legs, the boring meat. It was so tasty and delicious!!!
This is how they look before you devour them
Crab guts! Then you rip off the top shell.
And sprinkle the gao/flesh/fat with this vinegar/sugar/soy sauce mixture and dig it out with a little spoon. Had to turn on the flash so you could get a better idea of what I'm talking about.
Then you rip the body in half and do the same.
Up close! Now that's the gold you dig out!
This is how they look before you devour them
Crab guts! Then you rip off the top shell.
And sprinkle the gao/flesh/fat with this vinegar/sugar/soy sauce mixture and dig it out with a little spoon. Had to turn on the flash so you could get a better idea of what I'm talking about.
Then you rip the body in half and do the same.
Up close! Now that's the gold you dig out!
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