Humen Butter Crab

Humen Butter Crab

　　　　The Song Dynasty poet Su Dongpo once jokingly referred to crabs as "the nobleman without intestines." In ancient times, people enjoyed the refined pastime of "drinking wine while holding crab claws," savoring each bite slowly and deliberately. When the autumn wind blows each year, it marks the best season to enjoy butter crabs and meat crabs during the "nine females, ten males" period. At crab feasts, cups clink and iron claws clash—such leisurely indulgence in wine and crab, with gentle sips and quiet appreciation, is also one of life’s simple joys.

　　　　There are many types of crabs, and Humen is known for its blue crabs (also called "green-shelled crabs," which are sea crabs). Blue crabs are divided into two types: butter crabs (female) and meat crabs (male). As the names suggest, meat crabs are larger with more flesh, making them ideal for stir-frying with ginger, while butter crabs have less meat but incredibly rich and fragrant roe. Steaming butter crabs brings out their best flavor. A poem goes: "Claws sealed with tender jade, plump and full; shells convex with red fat, fragrant in every chunk." This shows that both meat crabs and butter crabs have their own distinct flavors that whet the appetite. Now that autumn has arrived, butter crabs are especially plump and at their peak—making it the best time to enjoy them.

　　　　Humen is famous for its crab dishes, not only due to its unique geographical conditions that produce abundant blue crabs, but also because of its distinctive traditional cooking methods.

　　　　Recommended preparation: Steaming is the best way to cook butter crabs. After cleaning and butchering the crab, remove the roe and mix it with raw oil. Crack the shell, cut the crab into pieces, place them on a plate with ginger and scallions, and steam over high heat for 10 minutes. Remove the ginger and scallions along with excess liquid, spread the roe back onto the shell, and steam for another 2 minutes over medium heat. Serve with ginger paste and vinegar.

　　　　"Steamed Crab Cake" preparation method: First, clean and slice the crab. Mix it with fresh pork, fresh eggs, ginger, scallions, and seasonings, then chop and mash everything together. Add three or four fresh mint leaves (also called "Indian mint"), mash them, and mix them in. Place the mixture on a plate, put it in a steamer, and steam until the rice and crab are both cooked. The aroma of eggs, crab, and meat is rich and intoxicating, wafting through the neighborhood and tempting everyone even before tasting—truly delightful.

　　　　"Ginger Scallion Crab" preparation method: Start by sautéing multiple slices of ginger in oil with mashed garlic until fragrant. Add the crabs to the pan and stir-fry over an open flame until evenly coated. Add a little Shaoxing wine and pepper, cover with a lid, and braise the crabs over low heat until cooked. Then add fresh scallions and sesame oil, stir, and serve. This dish is both delicious and richly aromatic—tasting sweet and fragrant, with an enticing aroma that intoxicates the senses. No wonder food enthusiasts flock to it.

　　　　Some say: "Cooking crab without oil or salt still leaves a deliciously fresh taste." This refers to the simplest and most common method: "white-boiled meat crab." Rinse the meat crabs to remove dirt, boil them in hot water until cooked, then cut them into small pieces. Serve with soy sauce or Zhejiang vinegar and mashed garlic. The natural flavors shine—absolutely marvelous！