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HK Magazine


1. Lay the hairy crab on a plate. This is how a store-bought one should look after steaming.

2.  Use the scissors to remove the bamboo strips.

3.  Rip the legs off the body (eight in total) with your hands.

4.  Rip off the two claws with your hands.

5.  Peel off the outer shell, also with your hands.

6.  Use scissors to remove the crab gills. 

7.   Use crab pick to remove the roe from the crab’s body.

8.  Do the same thing with the crab’s outer shell.

9.  Remove the crab’s heart, which is not edible.

10.  Use scissors to cut the crab’s body: one vertical cut down the middle first.

11.  Split the resulting halves with a horizontal cut down the side.

12.  Use pick to scrape out the meat in each section.

13.  Pick up each leg and gently break the joints.

14.  Be sure to expose the thin cartilage underneath for easy picking.

15.  Use scissors to cut through the bigger joints.

16.  Use a pick to scrape out the meat from each joint.
	 
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Pick it Out

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Dismantle your own hairy crab with these easy-peasy steps, courtesy of chef Kenny Chan (pictured). Tools needed: a pair of fine scissors and a crab pick. Enjoy! Remember to eat the roe first, while it’s still warm.
