Hairy Crab at Yu Lei

With hairy crab season fast approaching, chef Miki Imagawa of Shanghainese restaurant Yu Lei in Hung Hom has specially selected hairy crabs from Taihu in Shanghai for a shellfish feast. The crabs are large and plump, weighing in at 110 grams or above. As the chef explains, female crabs are at their most fatty at this time of year, meaning they are filled with succulent crab roe.

One notable creation by chef Imagawa is the deep-fried hairy crab shell. Roe is extracted from two crabs, before being blended with crabmeat, milk and ginger to create a silky smooth crab cream. The cream is then placed into a crab shell, covered in breadcrumbs and deep-fried until golden-brown.

Another delicious creations is the braised hairy crab roe and tofu, which uses Yamasa soy sauce to bring out the freshness and flavour of the crabmeat.

For reservations, please call +852 3746-2788.