What it is
We cook blue swimmer crab from Adelaide in three styles. 蟹炒年糕 is the Shanghai favourite: crab stir-fried with chewy rice cakes that soak up the sauce. 肉蟹粉丝煲 is a claypot with glass noodles that drink in the crab juices. 香辣蟹 is the fiery one, with chilli and extra vegetables.
How it tastes
The rice cake and vermicelli versions are savoury and sweet with the crab, not spicy. The spicy version is hot and aromatic. All three are meant for getting your hands messy.
How to order it
Best for three or more people as a centrepiece. If you are not sure, the rice cake version is the classic Shanghai way.
