[Sca-cooks] shrimp

[Johnna Holloway]

Wasn't the right season for crabs when we were in Shanghai,
so I can't say I've eaten crab as prepared in China, but
there are some pointers and information on the following posts
about eating crab as prepared in Chinese restaurants.

http://chowhound.chow.com/topics/447526

"The Chinese way of eating crabs has never been about consuming  
quantities of crab meat. It's more a leisurely picking out the meat,  
savoring the fragrance, and sucking the meat and juices and sauces  
off  the shells."

The other point being made is that crabs on buffet lines tend to be of  
lower quality too. Yes, soft shell crabs are prepared and served and  
there are recipes for those, but of course that might not be what you  
are getting.

Crabs in Shanghai http://chowhound.chow.com/topics/663217

Johnnae

On May 5, 2010, at 1:07 AM, Mark S. Harris wrote:

> Audrey answered me about whole fried, soft? shrimp with:
> <<< The shell adds crunch, and the head has a very nice texture,  
> softer
> and richer, than the tails. You eat the whole thing (freaks us
> North-Americans out, but they're really good this way).>>>
>
> The local Chinese buffet has crabs fried in breading and a sticky
> garlic sauce over that.  I don't think anyone could eat the crab
> shells, but I've never figured out a good way to eat the meat from
> them.
>
> Ranvaig
> =======
>
> Are they soft-shell crabs?