New hairy crab

Hong Kong may not have falling leaves or Pumpkin Spice Latte Fever, but October does bring with it a smorgasbord of new flavours and ingredients. And one particular local highlight is a rather furry little fellow: Hairy Crab. Officially the Chinese mitten crab, its less flattering nickname stems from its fur-adorned legs but fear not, the pearl of its palette is found inside the body in the sweet, creamy roe. The crabs are a delicacy in Shanghainese cuisine, but did you know that their seasonality is dictated by the Chinese lunar calendar? Hong Kong has developed a love affair with the crabs and their short-lived season only adds to the allure. Eating them has become an art, with dedicated platforms created to educate first-timers and travellers on how to get the most from the coveted crustacean.

For high-resolution images, please click HERE or download from below. This Autumn season from 14 th October onwards, Old Bailey kicks off the anticipated hairy crab season with new limited time dishes celebrating the Shanghainese delicacy. The crabs are traditionally enjoyed during peak harvest from September to November, and paired with warming foods such as ginger and Huadiao yellow wine. Hairy crab enthusiasts will be pleased to know that Old Bailey will offer 14 limited-time dishes infused with seasonal Shanghainese hairy crab. Roughly g of rich, creamy and sticky hairy crab milt and 57g of crab meat and roe are used in this premium dish. The full hairy crab a la carte menu can be viewed below. Advanced bookings are required for the hairy crab tasting menu.

Hairy crab season is upon us once again, and it's time to dust off our annual list of hairy crab recommendations. New to the world of Shanghai-style crab degustation? But to the uninitiated, knowing which crab restaurants are worth your money can be a tricky business — and there are plenty of shady vendors who source crabs of questionable pedigree. Live crab from UnTour's hairy crab food tour.

We usually end up spending a good three hours over dinner because of the process. To eat the freshwater crabs most popularly found in Yangcheng Lake a short train ride to Shanghai, hence often referred to as "Shanghai hairy crabs" , Leung-Hayes explains, you first lift the shell, remove the lungs finger-like parts on either side under the shell and the heart a tiny, slightly more solid part , both of which are inedible. The orange parts under the shell and in the middle of the body are the roe. Then, break the crab body in half, and scoop the roe out in the middle to eat, then gradually work through the body and legs to eat the sweet white flesh. Leung-Hayes, Perez and Cheng all agree that hairy crabs are best eaten at home sourced from their favorite vendors or from Shanghainese grocery stores like Lao San Yang in Causeway Bay in Hong Kong —steamed with a few shisho leaves underneath—and for Perez, dipped in dark vinegar.