Tianjin Purple Crab

Tianjin Purple Crab

　　　　The purple crab is a type of hairy-legged river crab produced in the suburbs of Tianjin. The larger ones are about the size of a silver dollar, while the smaller ones are as small as a copper coin. Every winter, they gather in mud burrows along the riverbanks and must be dug out from under the ice. Though small, their bellies are clean and free of mud, and their taste is delicious. They are named for their exceptionally rich roe, which, visible through the thin shell, shows a purplish hue. During the Ming and Qing dynasties, they were once tribute items. Tianjin chefs use this crab to prepare “Seven-Star Purple Crab,” a dish renowned for its extraordinarily fresh taste and incredible aroma. It has become a traditional winter delicacy in Tianjin. A poet once praised it: “Crimson crabs no bigger than coins, frosted claws curled tight; caught from Tianjin’s waters, ferried on Wei River boats. By lamplight in official halls, on a late winter’s day with light snow falling—why not gather friends for a drink? This is the season’s richest and freshest fare.”

　　　This is a type of Chinese mitten crab. It is small, about the size of a coat button. When the shell is lifted, the roe is a liver-purple color, turning orange-red when cooked, and tastes extremely delicious. Purple crabs are harvested in the bitter cold of winter, so they are often used in mixed hotpot dishes.