Hairy Crab

Hairy Crab

　　　Chongming Hairy Crab, originally known as the Chinese Mitten Crab, is called "Hairy Crab" by locals in Chongming because its two large claws are covered with fine hairs.

　　There are over 300 species of crabs in rivers and lakes around the world, with roughly 20 being edible. The most famous is the Chinese Mitten Crab from China. Among them, the most reputable varieties are the Shengfang Crab from Baiyangdian, the Clear-Water Crab from Yangcheng Lake, and the Hairy Crab from Chongming. While the Shengfang and Clear-Water crabs are favored for their large size, hard shells, and greenish hue, they fall short in tenderness and aroma. In contrast, the Chongming Hairy Crab boasts unique flavors—its smaller size, thinner shell, fine and fragrant meat, rich roe in females, and abundant crab fat in males make it especially beloved and renowned both domestically and abroad.

　　The distinctive qualities of the Chongming Hairy Crab mainly stem from the origin of its parent crabs, which spawn their larvae in the waters of the Yangtze River estuary near Chongming Island. As the crab larvae enter the inland river waters of the island with the tides, aside from the reduced salinity of the water, other conditions remain similar to those of the Yangtze estuary due to tidal influences. The water in this area is rich in various nutrients and plankton, meeting the growth needs of the crab larvae and resulting in tightly-knit muscle tissues rather than loose ones. The island also provides natural prey such as snails, clams, and benthic organisms, all of which serve as ideal food sources for the crabs. This optimal ecological environment leads to particularly tender and delicious meat, giving the Chongming Hairy Crab a natural advantage over the Shengfang and Clear-Water crabs.

　　Chongming Hairy Crab is delicious, but proper preparation is essential. Be sure to follow the “three removals”: first, remove the gills, which are located on both sides inside the shell’s back, are milky white in color, carry many parasites, are of a cold nature, and should not be eaten; second, remove the stomach, as it contains remnants of animal matter and undigested plant debris; third, remove the intestine, which holds waste not expelled during digestion. There are various ways to prepare crab, including steaming it plainly. It can also be made into many dishes, such as Clear-Stewed Crab Roe Lion’s Head, Crab Meat Apple Salad, Crab Roe Medallion, Crab Roe Soup, all of which are premium dishes full of flavor, color, and aroma. Additionally, while some may hesitate to try Drunken Crab, it is beloved by many and considered a delicacy. Chongming Hairy Crab is highly nutritious, with each 100 grams of crab meat containing 14 grams of protein, 5.9 grams of fat, 5,960 international units of vitamins, 129 mg of calcium, 145 mg of phosphorus, 13 mg of iron, 0.71 mg of riboflavin, and 139 kcal of energy—it is indeed a rare gem among seafood.