The highly anticipated early fishing season has begun, reopening parts of the East China Sea and the Yellow Sea to fishing operations. At the bustling Jiangyang seafood market on No 1555 Tiecheng Road in Baoshan district, a diverse selection of fresh seafood is now on display, attracting both seafood lovers and market-goers alike.

Swimming crabs, the season's highlight, are drawing attention at markets across the city. Thanks to this year's favorable weather, a bumper harvest is expected. Their vivid blue-gray shells and plump, white bellies make them irresistibly appealing. Discover how to select the best crabs and explore delicious home cooking methods!

🦀 Crab selection guide

• Look: Choose crabs with shiny blue shells, plump bellies, and intact legs free of black spots.
• Smell: Fresh carbs carry a light seawater aroma; avoid any with a fishy odor.
• Press: A firm shell that springs back quickly when pressed signals healthy, meaty crabs.
• Move: Flip the crab over; a quick recovery and claw movement is a sign of vitality and freshness.

🍽️ Three home cooking methods

1. Steamed crab

Clean the crabs and place them belly up in a steamer. Add ginger slices and a splash of cooking wine. Steam on high heat for 15 minutes until the shells turn red and the meat is white. Enjoy with a ginger vinegar sauce for a pure taste of the sea's sweetness.

2. Stir-fried swimming crab with rice cakes

Extract the crab meat, and slice the rice cakes thinly. Heat the oil in a pan and saute the ginger and garlic until they change color, then add the rice cakes. Season with soy sauce and sugar for an enhanced flavor. The rice cakes absorb the savory crab juices, becoming soft and chewy, while the crab meat remains tender and flavorful, making even the sauce at the bottom of the pot irresistible.

3. Swimming crab congee

Cut the crab into pieces and marinate briefly with ginger slices and a splash of cooking wine. Rinse the rice and cover with water, then simmer in a clay pot over low heat for 20 minutes. Once the rice grains begin to bloom, add the crab pieces and cook for another 8 minutes. Finish with a sprinkle of minced celery and white pepper. The freshness of the crab combines beautifully with the fragrant rice, creating a warm and comforting dish.

Sources: WeChat account of Baoshan district government at "sh-baoshan", Yanghang town government, Gucun town government