[GOLD PACKAGE] - 6 x 175g Female Hairy Crabs
  • S$288.00

[Due to adverse weather conditions in Shenzhen, we may replace Yangcheng Lake hairy crabs with Tai Lake hairy crabs.]

Hairy crabs, also known as Chinese Mitten Crabs,  are known for the hair-like spikes on its legs and pincers. Only available for 3 months in the Autumn, it is no wonder gourmet diners across the globe pay good money for a chance to eat a type of roe that is unique to the hairy crab. A sweet and rich taste paired with a creamy and buttery texture, the roe excites your palate and warms your very soul. It is not an exaggeration to say that each spoonful you take, leaves you craving for more. 

Despite being farmed in many freshwater lakes across China, the most well-known hairy crabs come from Yang Cheng Lake (阳澄湖), in the eastern province of Jiangsu. A 300-gram crab from the lake can cost more than $120SGD. The signature features of a crab from Yang Cheng Lake is its green shell, white belly, golden legs and yellow hair.

There is a misconception that the hairy crabs from Tai Lake (太湖) are of a poorer quality than the ones in Yang Cheng Lake. In fact, both lakes benefit from the nutrient rich Yang Tze River, producing the best hairy crabs across China. There are some whispers among the gourmet community that the quality of Tai Lake hairy crabs has caught up with those from Yang Cheng Lake. But… we will let you decide! 

People typically rush to eat hairy crabs around the Mid-Autumn Festival but the crabs actually taste better as the season progresses. This is because the crabs become heavier and the roe is more mature. Whether you eat the hairy crab by itself, with egg whites or with tofu, it is delicious nonetheless.


Hairy Crab Package includes:

  • 6 x 175g Female Hairy Crabs
  • 1 exclusive hairy crab gift box
  • 1 ice pack
  • 1 disposable cooler foil bag
  • 1 hairy crab preparation manual
  • 2 pairs of disposable scissors
  • 2 sets of disposable meat extractor and spoon
  • 2 sachets of dried perilla leaves 
  • 2 sachets of ginger tea 
  • 2 sachets of crab vinegar

For addtional hairy crab tool set and crab vinegar, you may purchase it seperately under the "Hairy Crab" or "Miscellaneous" shop category.

Priced per Package


Origin: Yang Cheng Lake/Tai Lake (China)

Product State: Delivered live 


How to steam the hairy crabs?

  1. Store the crabs in your fridge until ready to cook. Cover them with a wet towel to keep the crabs from drying out.
  2. Ensure all hairy crabs are alive by gently tapping on the shell. Their eyes should blink or move. If there is no response, discard them as dead crabs are unsafe for consumption.
  3. Wash and scrub the crabs with a stiff brush under running water. Do not remove the strings or straw ties that bind the crabs. 
  4. Prepare the steamer and let the water come to a boil. Place perilla leaf directly under the crabs or perilla sachet in the boiling water. Flip the crabs over so the belly side is up. 
  5. Steam at high heat for 20 minutes for smaller crabs (150 - 250g) and 25 minutes for bigger crabs (250 - 350g). 
  6. The crabs will turn into a bright crimson orange when cooked. Cut the string or straw ties to serve. Brew yourself a cup of ginger tea after having the hairy crabs to mitigate the cooling effects of consuming the hairy crabs. 


Disclaimer: Le Petit Butchery will check and ensure that all hairy crabs are dispatched fresh and alive. Kindly notify us within an hour if you have received any dead hairy crabs upon delivery, we will compensate 1-1 accordingly. Take note that Le Petit Butchery will not be liable for any forms of compensation if the customer fails to notify us within the stipulated timing due to improper storage of hairy crabs.


*All pictures shown are for illustration purposes only, actual product may vary.

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