Hairy crabs, also known as mitten crabs, are a coveted autumnal dish in Hong Kong and mainland China.
Known for the fragrant orange fat stored in their body cavities, the small crustaceans, With their thin legs and bulging round bodies, can be quite daunting to eat if you have not tackled one before.
Fret not. Chef Lee Man-sing, of modern Cantonese restaurant Mott 32 in Hong Kong’s Central neighbourhood, has given us a step-by-step guide to enjoying the delicacy.
1. The equipment
To successfully enjoy hairy crabs, diners are recommended to arm themselves with a pair of scissors, a long spoon with a small head and a spear-like pointer, either fixed on the end of your spoon or a separate utensil.
The scissors are used to cut the crab apart, while the pointer and spoon are to help with extracting and eating the fat and meat.
Restaurants will often provide diners with plastic gloves and wet wipes, as things can get messy.
2. How to eat a hairy crab
Step 1: Tear off or cut off the crab’s legs and claws.
