More than 20 pieces - Free delivery in Kowloon, $60 in Hong Kong Island and New Territories
Less than 20 pieces - Kowloon $40 delivery, Hong Kong Island, New Territories $80
Closed on Sundays and public holidays (if you need to pick up on holidays, please specify)
* Delivery time may be delayed, suspended or rescheduled due to actual conditions and the influence of traffic, area, weather and other factors
primary source
Distributed in tropical and subtropical brackish waters. It is produced in the vicinity of Macau in the lower reaches of the Pearl River, in Hong Kong's Deep Bay, Guangxi and Guangdong.
#basic introduction
The butter crab is formerly known as the cream crab (the female blue crab), and the crab body is surrounded by yellow oil, hence its name. In the hot summer, when the seawater temperature rises, the paste in the crab is destroyed and decomposed into orange-yellow oil, which penetrates into all parts of the crab body, especially between the crab claw joints. Therefore, butter crab is only available in summer.
Variety
Limited to female crabs. When the ovary of the female crab matures, the orange-yellow yolk fills both sides of the carapace, and the shell is green with yellow in the middle. The fullness of the yolk can be seen under light fluoroscopy.
It can be divided into three categories: sea butter (produced in offshore waters), Jiwei oil (produced in Jiwei) and pond oil crab (produced in artificial breeding ponds). The oil and meat of sea butter are the best.
supply season
From the Dragon Boat Festival to the Mid-Autumn Festival of the lunar calendar every year, it is served between June and September every year.
How to buy
The plump "top horn" cream crab, which is "oiled" in the sun, is called "foot oil" and is an excellent butter crab.
storage method
If the temperature is between 1-8 degrees Celsius, the crab will be in a state of hibernation and can live for a few more days.
#*People who should not eat Crab cold, deficiency of the spleen and stomach, abdominal pain, asthma, chronic dermatitis, eczema and itching; women should not eat during menstruation or pregnancy.
#*Edible compatibility It is advisable to eat with ginger, basil leaves or vinegar, which can weaken its cooling properties, and avoid eating with rabbit meat.
"When persimmons are eaten with crabs, it causes abdominal pain and diarrhea, and both things are cold." From "Materia Medica Yanyi". Persimmons and crabs cannot be eaten together. Persimmons contain a lot of vitamin C and sugar, 14% of gum phenol and 7% of pectin. When the albumin in crab meat meets the tannic acid in persimmon, it will precipitate and solidify into indigestible "persimmon stone". It can cause food poisoning such as vomiting, abdominal pain or diarrhea.
cooking tips
The edible parts are the muscle, oil (butter) and paste (crab roe) in the shell. It is recommended not to cut the crab into pieces. It is advisable to soak the crab in ice water until the crab is in a coma before cooking, so that the butter will not be lost in large quantities. Crabs are volatile after death, and bacteria grow rapidly.
#Remarks
Harmful toxins: Crabs are high-protein animals, and histidine in the body will be rapidly decomposed after death. Histidine is a toxic substance, and when it develops to a certain level, it can cause food poisoning.
common dishes
Steamed Butter Crab, Crab Powder Xiao Long Bao
