The hairy crab season has come ! This delicacy is enjoyed every year around Mid-Autumn Festival and is delicious. However, things can get a bit messy when eating it...
Traditionally, there are eight different tools for eating crabs, but most people do not use such a complete kit.
In fact, we only need a pair of chopsticks and a pair of scissors !
Also, as hairy crabs are considered a "cold food", they are usually served with ginger vinegar sauce and minced garlic.
To eat hairy crabs graciously, we suggest you follow the steps below :
Eat the crab leg
Cut both ends of the bigger leg, put the leg joints aside, which you can eat later.
Insert the smaller leg into the bigger one to push the meat out.
Eat the cheliped
Cut the cheliped into three parts to eat the meat inside each part.
Break the two pincers and pick out the meat to eat it.
Dig inside the crab carapace
Tear apart the shell from the crab's abdomen, then open the crab carapace.
Remove the stomach
You can eat everything inside the carapace except the stomach. Enjoy with some vinegar sauce.
Eat the crab’s body
Break the crab body in half.
Remove the crab’s mouth, heart, lungs, and gills.
Eat the meat and the eggs inside the body.
“Alive again”
Put all the leftovers in the crab carapace, press them and flip the carapace over. Arrange crab legs and cheliped accordingly one by one.
Voilà ! You'll give the hairy crab a second life !
Wine pairing
As for the wine to pair with hairy crab, we recommend a crisp, dry white wine, such as Sancerre or Marlborough sauvignon blanc.
Hedonia wishes you a great Mid-Autumn Festival and holiday !
Founded in 2018 by Matthieu Ventelon, Hedonia is the first institution in China combining professional Wine and Etiquette expertise in the same training offer.
Find more information on our website : http://en.hedonia.cn