Hairy Crabs (of the Crustacean Sort)
November 17, 2008
While most people look forward to football season, I grew up in Singapore looking forward to hairy crab season which peaks from September through December. A part of me died every time I listened to tales of hairy crab dinners back home while I was getting edumacated in a land far away, the USA. That’s why I was so excited to finally be around to feast on these true delicacies, which back in the day, were only available for emperors and royalty. A quick trip to Chinatown, and for approximately $45 a pop, you too can relive ancient dreams of eating like a king.
The true wonder of these creatures lies in its fantastically warm, velvelty roe, which doused in a mixture of caramelized brown sugar, vinegar, and ginger is the very definition of yummy. It’s also a whole lot of fun taking part in the crab eating process; from the specific steps that must be taken in order to fully savor all aspects of the crab, to the ritualistic chinese wine and post-meal ginger tea drinking. Check here for some good step-by-step guidance.
I never fail to receive a small amount of pleasure in merely watching one peel open the crab body to unearth the wonderful mixture of crab innards, roe, and well, sperm. My contribution to your daily happiness:
Who knew sperm could taste so good?
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