Crabs

Crabs can be bought throughout the year in Taiwan, but the amount caught varies from season to season, so the price can be very high at times. September and October are the best months to enjoy crab, as the meat is then both succulent and plump. One way to test the quality of a crab is to pinch the upper leg joint; if it is firm and hard then there will be a lot of meat inside. Shop keepers use straw to bind the legs of good crabs and store the crab in water, which prolongs its shelf-life and freshness.

There are many different ways to cook crabs—all delicious. One rather easy method is described below.

First clean 3 small crabs; open the shells, using a pointed instrument to pry open the chest area. Cut each crab into two pieces, and then, again, into 8 small pieces. Sprinkle each part with flour and deep-fry in hot oil for about one minute. Remove. Heat 3 Tbsp. of oil in a frying pan, and stir-fry 2 Tbsp, chopped green onion, 2 Tbsp. chopped ginger, and 1 Tbsp. catsup for a few seconds. Then add 1 Tbsp. Soy sauce, 6 Tbsp. water, 1 Tbsp. sugar, and 1.5 tsp. cornstarch. When the mixture begins to boil, add 2 Tbsp. cooked green beans or green peas and the fried crabs. Mix thoroughly, and add 1 Tbsp. heated oil. That's it!