Chef Chen Tian Lung of Jardin de Jade, who prefers crabs from Taihu Lake, at the junction of Jiangsu and Zhejiang provinces, says the high demand for Yangcheng Lake crabs has resulted in the emergence of many "counterfeit crabs" of dubious provenance, which often leaves him worried about whether he’s getting the real deal. More information about hairy crab menus at the three featured MICHELIN restaurants: Banner image courtesy of Duddell's. Turn to lower heat after boiling. Female VS Male: Generally, restaurants prefer female crabs due to their succulent roe – so much so that a country (Indonesia) has to ban the consumption of crabs with roe for conservation efforts. Choose a crab that is heavy for its size. Female crabs have rounded aprons, males have pointed ones. Add 1 dozen live crabs; sprinkle with seasoning mixture. It's the roe or … This article was written by Mandy Li and translated by Tang Pin-Ji. Check its right claw – the one it uses to crush its prey – for blunt or flattened teeth. We speak to six of Hong Kong's most popular chefs to reveal what is an excellent claypot rice for them — and how to best enjoy it. Stay on the top of the best restaurants, offers, lifestyle, and events recommended in our guide cities. Hence, the key to choosing a good, meaty crab is to be able to pick one that is nearing the end of its current cycle rather than the beginning! Steamed crabs will keep in the refrigerator for up to 3 days after receipt. Which crab dish would you recommend at your restaurants? We use cookie to elevate your user experience, perform audience measurement and enhance the quality of our service. Another telltale sign of a full-grown crab is well-used claws. Luckily, this is easy to do, and you will not need a magnifying glass. Read this guide on how to get Crab Roe in Genshin Impact. There are some commercially canned she-crab soups, such as that from the Blue Crab Bay Co. Look at the crab shell. (Photo: Duddell’s), Fried Shanghai Crab Meat at Jardin de Jade is a plate full of pure hairy crab roe stir-fried with oil, ginger and spring onions. Receive the latest MICHELIN Guide stories, most exclusive restaurant offers and events from your city and beyond. Remove the crab claws and crab legs from the body. Add the crab meat, the claws and crab segments and slowly bring to a light boil. They sell condensed Southern-style she-crab soup. As hairy crabs are rather "cooling", according to traditional Chinese medicine, a warming ginger tea is served at both Duddell's and Jardin de Jade for balance. Now scrape out the gooey stuff in the center of the crab's body's two equal solid parts. It is also thought that the female crab adds more color than the male. Chinese mitten crabs from Yangcheng Lake, a freshwater lake in China's Jiangsu province prized for its pristine water quality, have long been the most well-known source for hairy crabs. In contrast, wild Hokkaido hairy crabs grown in the clean waters of the Ishikari River are a safer choice for Li, who started using Hokkaido crabs last year. Roe Salad With Coriander and Grapefruit Sauce O Meu Tempero. Furthermore, if you are lucky then you might even find some of the roe inside. Larger crabs weighing 260 grams or more used to appear on the market around mid-November, but they have become a rarity in Hong Kong in recent years due to a growing demand for them among increasingly well-heeled diners in mainland China. The unexpected twists and challenges of 2020 give us all the more reason to celebrate and bring some cheer into our lives. Place a rack in stockpot. If you are catching your own crabs to use for she-crab soup or other dishes, you will need to be able to tell females from males. When cooking the roe, chef Li of Duddell’s stresses that the cooking temperature should not be too high so as not to ruin the crab’s original taste. Its eyes should pop out and move. What should one drink when eating hairy crabs? The traditional way to enjoy hairy crabs is to have them steamed and served as a whole crab. 1. Hokkaido hairy crabs and Chinese mitten crabs are two different breeds of the same species, which is why they look similar to one another. The soup is similar to a bisque, made rich with cream and sherry. An exciting month of October for the city’s culinary scene with the opening of Tempura Uchitsu, plus latest new moves from the MICHELIN restaurants in town. In a pot, add soup, rice, mushroom and bring to medium heat. Jardin de Jade’s chef Chen observes that some customers enjoy sequentially working their way through the crab, from parts with the lightest to the richest flavours — that is, starting from the crab legs before moving on to crab roe. We invite chefs from three MICHELIN-recommended restaurants — Chen Tian Lung, chief chef at one-MICHELIN-starred Jardin de Jade, Li Man Lung, executive chef at one-MICHELIN-starred Duddell's, and Li Chi Wai, Chinese executive chef at MICHELIN Plate restaurant The Legacy House — to share their tips. Check that the crab is not bruised and that it smells fresh. The crab then eats and fills its new shell with flesh. When done, remove from pot and cool in cold water or an ice bath in the sink, to prevent the meat from sticking to the legs. What is the best way to eat a hairy crab? The seasonal delicacy, however, is also extremely high in fat and cholesterol. Some states make it illegal to harvest any female crabs, although they may be imported from states where they have been legally caught. Duddell's chef Li Man Lung feels that the huge demand for hairy crabs has led to many profit-driven farmers raising them on feed that contain artificial additives and hormones. Cover and cook for 20 to … Make sure the crab is alive by tapping lightly on its shell. If you are buying crabs at a market, you can ask for help in identifying males and females. As for Hokkaido hairy crabs, chef Li says that those that weigh at least 225 grams will have both crab roe and crab meat in their best condition and at their most delicious. These include dumplings, soups and steamed or scrambled egg white with hairy crab roe and meat. Generally, after the October of the lunar calendar, the male crab gonads are mature, and the crab meat is the most plump. Drain crabs and quickly rinse with water. One by one, grab each crab in the middle from behind and plunge it headfirst into the boiling water. Do not let the egg white solidify. Once the new shell hardens, it would look very much like any crab on the outside, but the inside of the crab contains a lot of water and little meat. Turn off the flame. It adds an earthy-briny flavor. Submerge the whole crab, ensuring it’s covered with water. At Alibaba.com you get broad choices of authentic and exquisite blue crab roe that are sold by leading and trusted exporters from India, Philippines, France, Vietnam, the United States and many more places. olive oil, red pepper, onion, roe. Three chefs from MICHELIN-recommended restaurants in Hong Kong share their expert opinions. For another, the fragrance of the rice is as alluring as that of white truffles. Clean crab … Whether you're looking to talk serious business or have a friendly banter among colleagues, you can’t go wrong with these MICHELIN-recommended restaurants. The Legacy House carries a selection of Vin Jaune D'Arly yellow wines from France; while at Duddell’s, guests can enjoy a yellow wine pairing service for an additional fee. For food lovers, the appearance of hairy crab on restaurant menus across town is the surest sign of autumn. That's your opportunity to find the crab roe. On a flat surface lined with papers (for example: parchment paper), hold the bottom part of the crab firmly with one hand and then flip open the top shell with the other hand. (Photo: Jardin de Jade). Simply look at the underside of the crab. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Steamed crabs will keep in the refrigerator for up to 3 days after receipt. What should one pay attention to when cooking with hairy crab roe? Click here to read the original article. When choosing crabs, pick those that weigh at least 200 grams to be sure they will have tasty roe, according to chef Chen of Jardin de Jade. A banquet without chicken is just dinner, according to an old Cantonese saying. Depending on the dishes, many menus hover at the three-figure mark. For example, a recipe for Southern she-crab soup starts with whole, live crab, which you must boil and shell. Snap and break the crab into halves. All rights reserved. 3. If you can't use fresh crab, a substitute is a pound of crab meat and a 1/2 cup of crab roe. Chef Li Chi Wai of The Legacy House, too, prefers Taihu Lake crabs for their crab roe, which he says is more fragrant and of higher quality than that of other crabs. But you may need to study the regulations for your state and know whether you can go crab fishing yourself to harvest females or you will be able to buy them locally in season. hairy crab. If you have a female crab and you see bright orange stuff inside, that is edible. Celebrate Christmas and New Year At These MICHELIN Restaurants In Hong Kong, My Signature Dish: Olivier Elzer's Brittany Razor Clams With Pressed Caviar Cream, Tokyo's Two-Starred Tempura Uchitsu Opens In Hong Kong And Other Restaurant Moves, What Makes The Perfect Claypot Rice, According To Hong Kong's Top Chefs, The First Day We Got Our Stars: Mitsuru Konishi, MICHELIN-Listed Hotels In Hong Kong For Foodie Staycations, Songwriter And Food Columnist Yu Yat Yiu's Favourite MICHELIN Restaurants, Exceptional Chicken Dishes from Hong Kong's MICHELIN-recommended Cantonese Restaurants, Petrus Chef Uwe Opocensky On Re-Inventing A Culinary Icon, The First Day We Got Our Stars: Albin Gobil, 5 MICHELIN Restaurants in Causeway Bay and Wanchai For Business Lunch, Restaurant Secrets: How To Get The Most Out Of Your Hairy Crab. You can eat it and many love this part of the crab. With blue crabs, the males have bright blue claws while the females have red tips on their claws. For example, the female blue crab, which is typical for East Coast crabs, has a broad, triangular-shaped area in the center of the shell, whereas the male has a more distinctive, elongated spire in the center. 1. When reporting a problem, please be as specific as possible in providing details such as what conditions the problem occurred under and what kind of effects it had. Females bear eggs in the spring, so that is the season for catching those that have roe that you can use for she-crab soup. Choose crabs with dull shells. Chef Li of The Legacy House emphasises the importance of refrigerating the crab roe immediately after prying the crab apart to avoid spoilage, while chef Chen of Jardin de Jade says they pay careful attention when inspecting the crab roe, which is separated from the crab meat in-house, to look out for broken shells. Scoop the roe out with the teaspoon and feast on! Yet others begin with crab roe as they are worried about it turning cold and unappetising by the time they get to enjoy the "liquid gold". Eat the exposed roe and flesh as you go. ... How to choose crabs. Cover the pot with a lid and cook for 10-20 minutes depending on how big and heavy the crabs are. The executive chef of Zest By Konishi made history as revered French restaurant Taillevent's first Japanese sous chef. Chef Chen of Jardin de Jade recommends the Fried Shanghai Crab Meat ($798/serving), which is a plate full of pure hairy crab roe stir-fried with oil, ginger and spring onions, and has won over many customers over the years. It is where the roe is on female crabs – a savory area for tasting. Over 20,000 restaurant and hotel selections from Hong Kong and around the world. First, take the apron and top shell of the crab off. If you can, then try to choose female crab since they will most likely contains more meat than the male one. When choosing crabs, pick those that weigh at least 200 grams to be sure they will have tasty roe, according to chef Chen of Jardin de Jade. Mix the cornstarch with the remaining 2 ounces of water and add this and the crab roe to the crab-meat mixture, stirring until the sauce thickens. Selecting and Storing Fresh Crabs and Crabmeat. That's your opportunity to find the crab roe. Chef Chen takes care not to over-season the roe to keep its original flavours intact. Crab Roe - 1 lb. Chef Li of Duddell’s recommends the Xiao Long Bao with Hairy Crab Roe ($78/person), which are filled with house-made crab oil made from hairy crab shells to enhance their flavour. In a large pot, bring enough water to boil. The youthful-looking chef of one-MICHELIN-starred Gaddi's at The Peninsula recounts his career working through two-MICHELIN-starred restaurants in France and the UK, and what's behind the "modern classic" cuisine he wants to showcase in Hong Kong. To get to the meat inside the shell, hold on to a leg and break off the corresponding segment of the body. Others suggest using uni or fish roe. Crack the body down the center. The crabs are traditionally also enjoyed with sips of yellow wine in between, which chef Chen offers at Jardin de Jade under its house label. Located at the top floor of Island Shangri-La, Hong Kong and boasting three decades of history, Restaurant Petrus is one of the most recognised restaurants in Hong Kong. What Do MICHELIN Inspectors Say About Duddell's? Put the lid on and cook for 15 minutes. However, none of the three chefs are serving them this year. Line the table with … But the mother crab did not. Immature females may have eggs inside the shell and that will be your source of crab roe. Ignore your tendency to go for bright, shiny things and opt for the crab with a … Add the egg white and stir for 3 seconds. When it comes to their taste, however, Li points out that the roe of Hokkaido crabs are light and fragrant — a stark contrast to the richness of the Chinese mitten crab. You will find recipes that hail from the Carolinas, Georgia, and Virginia. What Do MICHELIN Inspectors Say About The Legacy House? From left: Jardin de Jade’s chef Chen Tian Lung, The Legacy House’s chef Li Chi Wai, and chef Li Man Lung at Duddell's, Duddell’s Xiao Long Bao with Hairy Crab roe are stuffed with house-made crab oil made from hairy crab shells to enhance its flavour. Then pull off the crab legs. To accurately choose a type of caviar according to the occasion, it is necessary to understand all of its kinds. EXTENDED READING: What Do MICHELIN Inspectors Say About Jardin de Jade (Wan Chai)? Check the crab’s claw. Recipes deal with this in different ways. Remove the gills on the crab. How to Choose Female Crabs and Collect Their Roe For the best tasting Charleston She Crab Soup, you should always use fresh blue crabs, but not just any blue crabs; you want those … We round up a selection of mouth-watering chicken dishes from the top MICHELIN restaurants around town. Due to the regulations, crab roe may be hard to come by. Roe Salad As receitas lá de casa. The sauce should glisten. In the photo: Steamed Whole Hokkaido Hairy Crab. The white and sticky crab paste is the crab paste, the crab with the crab paste is the male crab, and the crab paste is the accessory gonad of the crab. Chef Li of The Legacy House recommends their Stuffed Fish Maw with Shrimp Paste and Hairy Crab Cream (pictured left, $480/serving), which elevates a traditional Guangdong delicacy with the addition of hairy crab cream. Some recipes specify she-crabs as an ingredient and you may have wondered whether that is a specific type of crab. The optimum weight is 175g to 200g. With crab roe in short supply, you may not be able to add that flavor element. EXTENDED READING: What Do MICHELIN Inspectors Say About The Legacy House? Hold on to the legs and break the crab body in half to reveal more roe. Regardless of your preferred sequence, chef Li of The Legacy House says one should never forget to remove the crab heart (the white, hexagon-shaped section between the gills), as well as other internal organs, as they have a bitter flavour. Duddell’s is serving a 6-course Hokkaido Hairy Crab Menu ($1,288/person) from now till the end of November 2020. The Legacy House’s Taihu Hairy Crab A La Carte Menu is available from now till the end of November 2020. Some suggest using crab stock, fish stock, or lobster stock to boost the flavor. Hong Kong Remove the gills, often called "dead man's fingers", which are attached to either side of the crab. With tongs, grab the crab at the center back of the carapace. Newest products, latest trends and bestselling items、Cold Roe Crab vacuum sealed fresh prepared daily guarantee FULL ROE 100%:Groceries, Items from Singapore, Japan, Korea, US and all over the world at highly discounted price! Fishing regulations restrict keeping egg-bearing female crabs. A household name among Canto-pop listeners and fellow food lovers, Yu Yat Yiu dines at restaurants regularly, both for leisure and business. She-crabs are simply female crabs, not a distinct species. Hairy crab season runs through the eighth, ninth and tenth months of the lunar calendar — which translates into early September to mid-December on the Gregorian calendar for 2020, with the season peaking in October. We ask him to highlight a few of his favourite venues in the MICHELIN Guide. Eight other a la carte dishes featuring hairy crabs are also available during this period. Some people find the roe is more delicious as the meat itself although it is still alright if you want to eat only the meat. 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