Hairy crabs. The go-to Chinese delicacy in autumn. Even in sunny Singapore where we only have one season all year round, the delectable hairy crab is a highly anticipated dish when our weather gets a tad cooler towards the end of the year. And what will bring more warmth than home cooked hairy crabs bursting with roe or milt on a rainy day!
Whether you are a newbie cook or crab aficionado, always make sure to take note of the following food safety and storage tips.
Dead Crabs Are A Big No-No
Always go for live crabs with glossy shells – make sure they are still energetic and do not smell bad. Stay away from dead crabs as rapid bacteria growth will cause a buildup of toxins, rendering them unsafe for consumption.
Avoid Eating Raw Crabs
It is recommended that you cook your newly-purchased live crabs immediately. Otherwise, create a moist and cool environment for the clawed animals in the coldest part of your refrigerator (usually at the back of the lowest shelf). To prevent cross contamination with other groceries, keep your crabs in a container lined with fresh seaweed or wet newspapers. Cover the crabs with a damp cloth.
The perfect condition for storing any live crustacean would be in a Liebherr BioFresh compartment. These fridge drawers allow you to create a HydroSafe environment simply with the push of a slider. To ensure that your crabs stay fresh and delicious, eat them on the day of purchase.
Clean Crabs Thoroughly Before Cooking
When preparing your hairy crabs for cooking, clean them well by brushing the legs, claws, and shells under running water. Then carefully remove and rinse out all inner organs before cooking them thoroughly to ensure that they are entirely rid of bacteria and parasites.
There are many ways of cooking hairy crab so as long as you practise food safety and ensure proper storage, go ahead and be creative. Bon appétit!