[Taipei, Taiwan] - Chao Ping Ji / 潮品集
In case you had any doubt, I love crabs. Younger me hated them though, and always longed for lobster. Growing up in the Pacific Northwest, I took those Dungeness Crabs for granted. I thought those were a lot of work and only ate the stuff in the head because it was easier; just throw some rice in, mix it up, and scoop into your mouth! Man, was I wrong. So many other crabs that are so much more work. Like this little guy. Mitten crabs are tiny little crabs that are a ton of work. There's also a method to it, so if you are planning on having some, youtube it so you don't waste your time trying to figure it out. Someone else posted that the best way is to start with the legs since they are smaller and get colder faster. Either way, make sure that the crab is fresh. I've had frozen before and it just wasn't as good. It makes a huge difference in the texture of the crab meat itself. And the butter. The whole point of mitten crabs are the crab butter. Supposedly the mal...