Today had Shanghai Hairy Crab at Capital Restaurant. These crabs are only available 10 days after the mooncake festive every year from September to November. It is believe that the crabs in September are usually a little small and those caught in October and November will be bigger with more flesh. The male crabs taste better in October and the female crabs in November. Every year, everyone paid so much to savour these rich delicacy.
Like every year, I am going for my hairy crab makan session again with the same kakis. Heehee! The crabs are simply steamed adding little or no other ingredients and ate with vingear and ginger. The meat itself is very superb. To enjoy the crab, there are specific steps to be taken.
Step 1 : Roll up the sleeves.
Step 2 : Remove the top shell of the crab. This is where the roe is on female crabs and where hairy crab gourmands live and die for.
Step 3 : Next, pulled off the crab legs. Snap the legs into two. Take the end of the crab leg (the sharp curve portion) to push the meat out. Do not suck out the meat.
Step 4 : Finally the body. Everything including the lungs - the little fat sac, the intestines can be eaten. Do not open the crab body until you finish all the legs to keep the crab meat warm inside.
Step 5 : Drink hot ginger tea to neutralise crab's cooling effect.
Step 6 : Wash your hands and wipe your mouth. ;-P
The hairy crab is a special type of crab found in fresh water and they only return to the sea to breed. Hairy crabs are "cooling" to the body, so it is recommends to take it with hot liqour like Hua Diao wine or shao xing rice wine (sherry is a reasonable substitute) as an accompaniment. We had 2 bottles of red wine instead. After dinner, we were also served a ginger soup with glutinuous rice flour balls (汤圆) dessert as a grand finale, to rebalance the body's yin and yang.
So here's my crabs!!! Hahahahaha! How many are there??? Go count!! ;-P'
Capital Restaurant
44 Bt Pasoh Road
Singapore 089857
Tel : 6222 3938
Fax : 6222 3621
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