Doumen Heavy-shell Crab

Doumen Heavy-shell Crab

　　Heavy-shell crab, also known as loose-shell crab, lives in brackish waters and is an extremely rare type of seafood (only 10 out of every 1,000 pounds can be selected). It has a shiny appearance, tender and smooth meat, great texture, delicious flavor, and high nutritional value, being rich in protein. It is considered a nourishing delicacy and is well-known in regions such as Hong Kong, Macau, Taiwan, and Zhuhai.

　　Doumen heavy-shell crab is also one of Zhuhai’s “Four Great Delicacies.” Though called “heavy-shell,” its shell is indeed harder and thicker than that of ordinary crabs, and it is even more precious because it comes from brackish waters, with only 10 top-quality crabs available out of every 1,000 pounds. When tasted, its meat is found to be tender and smooth, with a delicious flavor, and the crab meat easily separates from the shell. According to chefs, heavy-shell crab is a nourishing delicacy and a favorite among many Hong Kong and Macau diners. One of Zhuhai’s “Top Ten Dishes,” the Flower Wine Goose Liver Heavy-shell Crab, excels in color, aroma, and taste, and can be enjoyed at Bayview Hotel.

　　Heavy-shell crab, also known as loose-shell crab, lives in brackish waters. It is a rare treasure among crabs. In a crab’s lifetime, it molts its shell numerous times. When a mature mantis shrimp crab first grows its new soft shell, the flesh beneath this new shell is at its plumpest and most flavorful. At this stage, the old, hard shell is about to shed but hasn’t yet, resulting in what is called a “heavy shell”—two layers of shell, soft and hard, hence the name “heavy-shell.”

　　At this time, the crab body is firm and plump, with a shiny appearance, thick meat and rich roe, tender and smooth meat, great texture, delicious flavor, and high nutritional value. It is rich in protein and various trace elements, making it a nourishing delicacy that is well-known in regions such as Hong Kong, Macau, Taiwan, and Zhuhai. In Zhuhai, there are many ways to cook oysters, such as deep-frying, blanching, teppanyaki, and cooking with ginger and scallions. Speaking of oysters, we must also mention oyster sauce. The Die Shi oyster sauce produced in Yin Keng, Zhuhai, is quite famous within the province, while the world-renowned Lee Kum Kee oyster sauce originated in Nan Shui Town, Zhuhai.

　　There are two methods for preparing the signature heavy-shell crab dish. One involves steaming the heavy-shell crab over high heat for six or seven minutes, then drizzling it with a specially made soy sauce before serving. The other method involves gradually rendering the crab unconscious and steaming it while it is in a semi-paralyzed state using a special cooking technique. Both methods preserve the crab’s color, aroma, taste, and shape to the greatest extent possible.