Time for crabs, because it is the time of year when the taste is ripe and the crabs are mature. My family and I have a tradition, and it is unusual. We don't eat purely crab like many others do, instead we like to mix it in with a variety of dishes to make it just a compliment to one of many.
In our favourite local restaurant called "Golden House", the crab is prepared live and served moments after it was cooked fresh. Can you see the golden red colour? It's smooth and even texture shows how the meat will taste. Not old, not tough. It will be soft and juicy.
To accompany the crab which is a "FA" kind of food, we need some light soups with herbs to lower the internal heat.
Various kinds of Mushroom soups serve this purpose very well.
The fermented rice in this soup makes it taste sweet and with a hint of alcohol.
Steamed bass with scallions and soy sauce is a complimentary seafood dish which is also very healthy.
This is a shrimp meatball in soup.
White chicken with soy sauce.
Black bean with X.O sauce squid.
The Golden Crab.
Luncheon meat.
Varied meals along side ripe crab meat are my new favourite eating experience. I can't wait for the Autumn to come round, because the next best time to eat crab is then!