Chongming Laomao Crab

Chongming Laomao Crab

Chongming Laomao Crab is a protected geographical indication product.

Chongming Laomao Crab is a certified geographical indication trademark.

　　Originally named the Chinese mitten crab, it is called "–

　　Crab" by locals on Chongming Island.

　　　　Among the over 300 species of crabs found in rivers and lakes around the world, only about 20 are edible, but the most renowned is China’s Chinese mitten crab. Among these, the most prestigious are the Shengfang Crab from Baiyangdian, the Clear Water Crab from Yangcheng Lake, and the Laomao Crab from Chongming. The Shengfang and Clear Water Crabs are favored for their large size, hard shells, and greenish hue, but they fall short in tenderness and flavor. In contrast, the Chongming Laomao Crab has a unique taste — it is smaller, has a thinner shell, and offers fine-textured, aromatic meat. Female crabs are rich in roe, while male crabs have abundant fat, making them especially popular and famous both at home and abroad.

　　　　The distinctive qualities of the Chongming Laomao Crab mainly stem from the origin of its parent crabs and the breeding grounds of its seed crabs, which are located in the Yangtze River estuary waters near Chongming Island. As the seed crabs enter the island’s inland waterways with the tides, aside from reduced salinity, the water conditions remain similar to those of the estuary due to the influence of tidal flows. The Yangtze River estuary water is rich in various nutrients and plankton, meeting the growth needs of the seed crabs and resulting in tightly-knit muscle tissues rather than loose ones. The island also provides natural prey such as snails, clams, and benthic organisms, which serve as ideal food sources for the crabs, fostering an excellent ecological environment that contributes to especially tender meat — a natural advantage that makes the Chongming Laomao Crab superior to the Shengfang and Clear Water Crabs.

　　　　The Chongming Laomao Crab is delicious, but proper preparation is key. Be sure to follow the “three removals”: first, remove the gills — located on both sides of the inner shell back, pale white in color, hosting many parasites and considered cold in nature, thus not suitable for consumption; second, remove the stomach, which may contain undigested animal remains and plant debris; third, remove the intestine, which holds waste not expelled during digestion. Aside from steaming, there are many ways to prepare the crab. Dishes such as stewed crab roe lion’s head meatballs, crab meat apple salsa, crab roe medallions, and crab roe soup are all exquisite in color, aroma, and taste. Additionally, although some may hesitate to try drunken crab, it is highly cherished and regarded as a delicacy by many. The Chongming Laomao Crab is also highly nutritious — per 100 grams of crab meat, it contains 14 grams of protein, 5.9 grams of fat, 5960 international units of vitamins, 129 milligrams of calcium, 145 milligrams of phosphorus, 13 milligrams of iron, 0.71 milligrams of riboflavin, and 139 kilocalories of energy, making it a true gem among aquatic products.

　　The protected geographical indication area for the Chongming Laomao Crab is based on the scope proposed in the letter “Regarding the Submission of the Protected Geographical Indication Product Area for the Chongming Laomao Crab” (Chongfu Fa [2006] No. 34) issued by the Chongming County Government of Shanghai, covering the entire current administrative region of Chongming County, Shanghai.