Red Clipper Crab

Last updated 2026-10-19 — Red Sea Crab: Commonly known as the Red Clipper, it has a hard shell, sturdy claws, and an aggressive temperament. It prefers to live in low-tide rocky areas and dense seaweed zones. A local saying goes, “August crabs are the plumpest,” and “Eat pointed-belly crabs in spring, round-belly ones in autumn.” The former refers to lunar August, when the crabs are at their plumpest. The latter indicates that male crabs in spring (with pointed-shaped undersides) are large, tender, and most flavorful, while female crabs in autumn (with round undersides) are rich in fat and roe, making them especially delicious. The most popular way to enjoy them is by steaming or boiling, served with minced ginger and vinegar. Aside from boiling and steaming, there are also various preparation methods such as ginger-infused crab, fried crab, and stir-fried crab meat. Eating them once a day is ideal; if you wish to have more, simply reheat them by steaming and enhance the flavor with a bit of vinegar, minced garlic, and ginger for a more delicious taste. Since the tourism opening of Eastern Daihe, a diverse array of crab dishes for both domestic and international visitors has emerged: oil-sautéed crab pieces, grilled crab shells, Bohai Whole Crab, and steamed sea crabs, among others.