Explainer | How to enjoy hairy crab, or Chinese mitten crab, a Hong Kong delicacy – 5 chefs’ tips, from choosing the best to when to eat it
- With hairy crab season upon us, Hong Kong chefs reveal how to get the most out of the crustacean – being able to tell males and females apart is key
- The chefs also discuss why the weight of a crab matters and how to clean them. They disagree on whether size matters, but all agree on one big no-no
Hong Kong diners love eating crab in all its forms. Not only is it available all year round, but with different seasons comes the availability of different varieties.
There are fragrant yellow oil crabs from May to August, and meaty mud crabs around November and December. But by far the most popular is the hairy crab, the season for which normally runs from September to December.
Wong Chi-ki, executive Chinese chef of Above & Beyond Cantonese restaurant in Hong Kong’s Tsim Sha Tsui neighbourhood, says Hong Kong diners deeply appreciate crabs because of the “exceptional flavour and quality of the seafood, among many other kinds”.
“This is especially true during certain months when crabs are at their best,” he adds.
Hairy crabs, also known as mitten crabs, are palm-sized burrowing crustaceans named for their namesake furry claws, which look like fuzzy mittens.
The crab is native to rivers, estuaries and other shores of East Asia from as far north as Korea south to Fujian province in China.
