Red Crabs

Red Crabs

　　Red crabs are abundant in the waters off Lianyungang. Every spring marks their breeding season. During this time, the crabs are plump and meaty — some pairs weighing just one jin (about 500g), others a full jin or more per crab. Both the "oil" (the seminal fluid of male crabs) and the "yellow" (the roe of female crabs) are at their richest, making it the best time to enjoy red crabs.

There’s something truly special about eating red crabs. A plate of glistening red crabs arrives at the table, exuding an intoxicatingly fresh aroma. As you peel the shells, crack the claws, scoop out the roe, and dip the meat in vinegar mixed with minced ginger, a burst of rich, savory flavor fills your mouth. The flesh of the red crab is exceptionally tender, and the meat from the hind legs is especially rich and succulent — so delicious that it’s said “no other food tastes as good after eating crab.” That’s why red crabs often serve as the grand finale dish at banquets.

In 1994, a successful experiment in mixed farming of prawns and red crabs was conducted in a 200-mu (approximately 13.4-hectare) pond in Lianyun District, marking progress in the artificial breeding of red crabs and helping bring them more frequently to dining tables. (Lianyungang)