Steamed hairy crabs. [Photo/WeChat account: ntwgx6]

The first solar term of autumn, known as the Start of Autumn, begins on Aug 7 this year. During this season, enjoying a hairy crab meal should not be missed. Here is a complete guide to cooking hairy crabs in Nantong, Jiangsu province.

Steamed hairy crabs

Steaming is the highest respect for fresh food. Clean the crab, place it belly up in a steamer, and steam for 10 to 15 minutes after the water boils (depending on the size). When done, open it up to reveal the creamy yellow roe and white, tender meat, and dip it in ginger vinegar. The older generation believes this is the authentic taste of eating crabs.

Stir-fried hairy crabs with scallions and ginger

Chop the crabs into pieces, coat them lightly with cornstarch, and then stir-fry scallions, ginger, and garlic in hot oil until fragrant. Add the crab pieces and stir-fry until they turn red. Season with a little soy sauce and sugar, then sprinkle with chopped scallions. The crab meat absorbs the sauce, and when paired with rice, you'll want to have an extra bowl.

Drunken hairy crabs

Natives of Nantong understand the magic of drunkenness. Clean the crabs, marinate them in a mixture of high-proof white liquor, peppercorns, ginger slices, sugar, and salt, ensuring the liquid covers the crab, then refrigerate overnight. The next day, when you uncover it, the aroma of the liquor blends with the freshness of the crab, the meat is as tender as jelly, the roe is creamy, and it pairs perfectly with congee or a small glass of wine.

Steamed egg with hairy crabs

Arrange the crab pieces in a bowl, mix beaten eggs with warm water, pour over the crab, steam for 10 minutes, then drizzle with sesame oil and chopped scallions. The silky egg custard is infused with the freshness of the crab in every bite.

Spicy stir-fried hairy crabs

Chop the crabs into pieces, coat them lightly with cornstarch, and fry until golden brown. Then, stir-fry with ginger, garlic, and dried chili until fragrant. Add the crab, drizzle with soy sauce and cooking wine, and sprinkle with cilantro for a fresh, spicy, and satisfying dish.

Baked hairy crabs with salted egg yolk

Chop the crabs into pieces, coat them lightly with cornstarch, and then fry until golden brown. Next, stir-fry with mashed salted egg yolk and add chopped scallions. The rich flavor of the egg yolk blends with the freshness of the crab, creating a delightful crunchy texture.

Tips for handling crabs

Insert chopsticks into the crab's mouth, brush it clean, and cut off the tail. Open the crab shell, remove the gills and mouth, discard the stomach, and finally, cut the crab into small pieces with scissors.