As local crabs are now at their plumpest, the people of the Yangtze River Delta region have already begun savoring them in a variety of gourmet styles.

These carefully prepared crabs not only taste amazing, but also look incredible. We are here to guide you through a visually and palatably stunning crab feast.

Chrysanthemum-crab harmony

In this dish, chrysanthemums bloom on the plate. It's as if a passing crab has caught a whiff of the floral scent, and stopped to enjoy the aroma. The golden hue of the chrysanthemum and the plumpness of the crab enhance the unique ambiance of the seasonal dish.

Remove the crab shell, take a piece of crab roe, dip it in crab vinegar, and enjoy. It's fresh, but not fishy. Fragrant, and long-lasting.

Snowy crab

At first glance, this dish might catch your eye with its clusters of pure white "snow" topped with bits of cilantro, ham, or crab roe for a pop of color and vibrancy.

Look closer and you'll see the bright orange crab shell at the bottom, like a little boat carrying the snow through the misty waters of the Jiangnan region. The "snow" is made of steamed egg whites, the dish's finishing touch, but not its highlight.

Beneath the mock snow is freshly shelled and stir-fried golden crab roe. Take a bite, and the soft texture of the egg white and the savory taste of the ham hit first, followed by the rich and delicious flavor of the crab roe.

Crab-stuffed orange

Originating from the Southern Song Dynasty (1127–1279), crab-stuffed orange is still a feast for the eyes today. Inside the golden-orange shell, crab meat contrasts with the white-orange hues of the juice. The vibrant colors tease your taste buds, encouraging you to explore what's inside the orange shell.

Scoop a spoonful into your mouth, and both the fruity and meaty aromas seem even more intense. The sweetness and acidity of the orange juice blend with the salty freshness of the crab roe, with occasional hints of wine, delivering delightful surprises with every bite.

You can try making a crab-stuffed orange at home. Cut off the top of an orange, scoop out the pulp, leaving a little juice inside, fill it with half-cooked crab roe, cover it with the orange lid, and steam it with water mixed with wine and vinegar. It'll be ready in no time. Treat yourself to this homemade delight!

Crab meat pomegranate dumpling

When seasonal delicacies meet, they often produce delightful surprises like the crab meat pomegranate dumpling. It doesn't actually combine the flavors of crab and pomegranate, but instead mixes the appearance of pomegranates with the taste of crab.

This is how it's made: lay out a delicate spring roll wrapper, fill it with a stuffing primarily made of crab meat and, optionally, add vegetables such as celery or carrots. Then, wrap the filling into a pomegranate shape and tie the opening with a green onion knot. Steam it and drizzle a bit of crab roe on top before serving.

The adorable "pomegranate dumplings" resemble lucky bags, their nearly transparent wrappers revealing the yellow and green stuffing inside, making them incredibly tempting.

Sources: Radio Shanghai; Culture and Tourism Administration of Huangpu District; Culture, Radio, Television and Tourism Bureau of Suzhou; Yangchenghu town government of Suzhou